Description Edit

A waist-watcher gravy - quite thin. Serve over meat or potatoes.

  • Makes about 1 cup

Ingredients Edit

Directions Edit

  1. Cook up bones as for soup, strain liquid.
  2. Refrigerate overnight or until white fat on top can be removed with a spoon.
  3. Refrigerate meat drippings from the pan and skim off the fat.
  4. Combine broth, flour and cornstarch in a screw-top jar, cover and shake until well combined or use a blender for a larger batch.
  5. Pour into saucepan, stir in ketchup, salt, pepper and basil for Beef (or sage for Turkey, or other herb of your choice).
  6. Stir-cook over medium heat until gravy thickens. (mine didn't thicken but I had some lumps of flour or cornstarch).

Nutritional information Edit

Per ¼ serving, 1++ extra

  • 3 g carbohydrate | 1 g protein | 16 calories
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