Ingredients
2 cups chicken or beef broth
3 tbs “reduced” meat juices
1/4 cup “gravy” flour
1/2 cup cold water
2 tbs minced fresh herbs (sage and/or tarragon is great with poultry)
Preparation
- Bring broth and defatted meat drippings to a boil.
- Shake flour and water in a covered jar to form a smooth paste; gradually add to boiling broth.
- Reduce heat; simmer 5-10 minutes, stirring constantly until thick. Season.
Variation: For a gravy that is especially good with poultry, instead of 2 cups broth, use 1 cup low-fat milk and 1 cup broth.
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Source: The Healthy Table
Tags: Thanksgiving
