Hi there! This Low Carb Brown Gravy recipe is...delicious!
And, it contains zero xanthan gum or any thickening powders. I am going to say something that most low carb bloggers won't...xanthan gum sucks in most gravy recipes.
Ok, maybe it's just me? In any case, I figured out what to do instead and I won't be going back to the xanthan gum method for gravy...ever.
This recipe is delicious and I'll be serving it during the holidays! Even my low carb gravy hating teen liked it. Score!
First...
This gravy takes a bit more elbow grease than the kinds with just xanthan gum. But, I think it's worth it because the flavor and texture is better.
The texture isn't slimy like the xanthan gum versions but it's not exactly like the high carb gravies either.
It's got more of a rich Hollandaise sauce type texture, and the flavor is all gravy baby.
🥘 Ingredients:
- 2 cups pan drippings - or stock Use as much (strained) pan drippings plus additional stock to make 2 cups total.
Some people like to use all pan drippings in their gravy but I find it to be a little too greasy.
I usually use about 1 cup of pan drippings and 1 cup of stock that matches the meat that I am making the gravy for.
For example, if I am making turkey gravy, I use chicken stock. If making gravy for beef roast, I use beef stock, etc.
I have made gravy a lot in the last couple of weeks lol.
- 4 tablespoon onion - pureed
Not only does the pureed onion thicken the gravy, it makes an amazing layer of flavor.
About ¼ cup is perfect. If you want to add more, don't go over about ⅓ cup (5.5 tbsp). If you add too much onion the flavor becomes very strong and will take over.
- 2 oz Cream Cheese * optional - but a good thickener if you don't want to use xanthan gum or gluomannon.
- 3 egg yolks
Save the whites for another use. I used to make an egg white omelet for my best friend... I miss him terribly.
- ¼ cup butter
The butter helps thicken the gravy better than coconut or another oil.
- ¼ teaspoon thyme
- ¼ teaspoon sage
Sage is an important ingredient in any gravy I make. You might have another preference. Feel free to sub in your "must have spice".
I usually add more than ¼ teaspoon too. But, not everyone loves a lot of spices. You are in charge here and this recipe is a guide....
- salt and pepper to taste
I find this gravy to be salty enough without adding to is but I always end up adding a lot of pepper.
Taste everything before serving.
👩🍳How to make the Low Carb Brown Gravy:
- Strain pan drippings and add enough of your desired stock to make 2 cups.
Place in a small sauce pan and reduce the liquid by boiling down for about 8-10 minutes to get a very rich broth.
- Add pureed onion.
Simmer for 2-3 minutes so the onion can cook and become fragrant.
- Turn off heat and pour the eggs SLOWLY into the pan while quickly whisking while the eggs are going into the pan...do not stop whisking.
This is called "tempering" the eggs. Make sure that the liquid has stopped "bubbling" / "boiling" before you start this process.
- Turn the heat back on to the lowest setting and whisk in cream cheese and butter until melted and smooth.
You can continue to simmer, while whisking (don't boil) until thickened. The gravy will also thicken some as it cools.
📋Tips & FAQ's:
My gravy isn't thick enough!
You can do one of several different options.
- Add more cream cheese (you might need to add more spices to get the right flavor).
- Simmer it longer - keep whisking though. Don't forget that the brown gravy will thicken as it cools too.
- Add any thickening agent you like. I don't like the thickening powders but not everyone agrees with this.
Can I freeze this gravy?
Nope. It will be watery and weird when it thaws.
Can I make this gravy ahead of time?
Yes.
It's best fresh but you can make it a day ahead of time and re-heat on the stove (much better results than microwaving it).
How long can I store leftover low carb brown gravy?
Since this gravy contains eggs I would say three days max.
I am overly cautious when it comes to food safety. But if you won't be able to finish it in three days, consider cutting the recipe in half.
What low carb holiday sides are good for a crowd?
- Cauliflower Mash
- Veggie Stuffing
- Sugar free cranberry sauce
- Garlic Parm Green Beans
- Cheddar Bacon and Black Pepper Rolls
- Low Carb Hawaiian Rolls
- Savory Pumpkin Souffle
- Crispy Squash Cups
- Cauliflower Cheese Bake Casserole
That's it for the brown gravy!
I hope you love it. I was so excited to figure out a way to make gravy without xanthan gum.
As always, if you have any questions, suggestions, or requests please leave them below.
Ta Ta Friend!
Brandy
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Low Carb Brown Gravy
Equipment
Ingredients
- 2 cups pan drippings or stock Use as much (strained) pan drippings plus additional stock to make 2 cups total. See post.
- 4 tablespoon onion pureed
- 2 oz Cream Cheese * optional - but a good thickener if you don't want to use xanthan or glucomannon
- 3 egg yolks
- ¼ cup butter
- ¼ teaspoon thyme
- ¼ teaspoon sage
- salt and pepper to taste
Instructions
- Scoop pan drippings and add enough of your desired stock to make 2 cups. Place in a small sauce pan and reduce the liquid by boiling down for about 8-10 minutes to get a very rich broth.
- Add a bit of the liquid to a blender with the onion and puree. Add the pureed onion and liquid back to the pot. Simmer for 2-3 minutes so the onion can cook and become fragrant.
- Turn off heat and pour the eggs SLOWLY into the pan while quickly whisking. Do not stop whisking or the whole thing is going to be mucked up. This is called tempering the eggs.
- Turn the heat back on to the lowest setting and whisk in cream cheese and butter until melted and smooth. You can continue to heat, while whisking (don't boil) until thickened and the gravy will thicken some as it cools. See post for more thickening tips if the gravy is not as thick as you would like.
- Serve or cover and store for 2-3 days in the fridge.
Notes
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Nutrition
The nutritional information for the Low Carb Brown Gravy Recipe is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
Brenna
Hi Jodee! Thank you!!! I don't have a Bechamel Sauce yet but I'll work on it right away. I have been thinking of making sauce for my Wonder noodles and I think this would be a great idea! Bechamel is like Hollandaise without eggs. So delicious. I do have a Hollandaise sauce though in case you like those too.
Rushton Jodee
Brenna
You're such a whiz with sauces!
Have you come up with a recipe for Bechamel Sauce (White Sauce --- very different from white gravy - I think)??