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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 266g Recipe makes 2 cups) |
||
| Calories 233 | ||
| Calories from Fat 128 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.2g | 21% | |
| Saturated Fat 2.8g | 13% | |
| Monounsaturated Fat 6.9g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 477mg | 19% | |
| Potassium 258mg | 7% | |
| Total Carbohydrate 19.6g | 6% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 3.8g | ||
| Protein 6.2g | 12% | |
Ingredients
- 2 tablespoons margarine
- 3 tablespoons cornstarch
- 2 cups chicken stock or beef stock (gluten free)
Directions
1
In a saucepan over medium-high heat, melt the butter.2
Whisk in the cornstarch and continue to cook for one minute.3
Add the stock gradually, whisking the entire time to avoid lumps.4
Reduce heat and cook over medium until thickened, stirring constantly.5
Taste test and add seasonings according to personal taste. Salt, pepper and thyme are suggested seasonings.
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- Course > Condiments, etc. > Sauces
- Preparation > Time to Make > < 15 mins
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- Dietary > Free of... > Gluten-free
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Featured Reviews for This Recipe
From: lil_mama_Clifton
On Jun 12, 2009
Easy to make taste is good. I made biscuits and gravy, and my family ate it up!
From: Chef #341905
On Nov 24, 2008
This has to get five stars from me. I had a friend over who has to have a gluten free diet. I searched, found this one, looked easy so I went for it. I have only made gravy once before from drippings, it turned out Awful! I was a bit worried for this time... but it was super easy and turned out REALLY good! Thanks!
From: **Jubes**
On Apr 12, 2007
Easy to make and pretty versatile. Not quite a gravy though...but still a good standby. I didn't try it with the pan juices but I think that would make it taste more like a gravy I remember. Great & simple recipe- thanks for sharing it
From: Emily Elizabeth
On Nov 22, 2007
This was my first time making gluten free gravy and it turned out great! I think I actually like it better than wheat flour since it gets thicker much quicker and stays thick. I made it with Herb Ox bouillon and another batch with the drippings of the turkey (adding salt and pepper). It was really good and there were no leftovers of the turkey gravy!
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