What Makes Gravy 'Keto' or 'Non-keto'?
Let's get one thing straight: the base of gravy is a stock base, whether vegetable, beef, chicken, or bone broth... The base of gravy is by default keto friendly. The difference on a non-keto gravy and a keto gravy is the thickening agent used to get that beautiful glossy nappé consistency.
Nappé, is a french culinary term that loosely translates to "to coat"; meaning, the ideal consistency of a sauce should always evenly coat the back of a spoon. Can you imagine a sauce that runs smoothly, has a luster look, and coats + runs off the back of a spoon smoothly? That is exactly what we are looking for.
With that small culinary lesson aside, for this recipe, we will stay away from using flour based thickeners, like roux's, or corn starch, and instead we will use Xantham gum, a root-based gum you can find in grocery stores in the flour section. This thickening agent is your friend for any keto sauce recipe!
A few tips from Chef Mario:
- Feel free to use coconut liquid aminos instead of tamari. Tamari is a gluten-free soy sauce. You can use soy sauce, but if you want to keep the gravy GF, stick to tamari.
- Feel free to make your stock from scratch, or use your favorite bone broth. If you're using a powder bone broth, add some fresh herbs like thyme, oregano, and parsley, and some garlic cloves to the broth, before thickening it, and while the mix simmers. This will impart a richer and fresh flavor.
- Omega 3:6 ratio in this recipe is 1:2
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