Low Carb Brown Gravy

This brown gravy is the perfect low carb alternative when you don't want to use low carb thickeners or high carb ingredients. It's rich, thick and an amazing topping for your holiday and winter meals without using finicky xanthan gum.

Course Condiments, Sauce

Cuisine American, Keto

Keyword gluten free

Prep Time 3

Cook Time 15

Total Time 18

Servings servings

Calories 107kcal

Author Brandy

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 tbsp 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 tsp thyme
¼ tsp 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

This recipe makes about 8 serving of gravy but may vary slightly depending on how far you reduce the sauce.

If your gravy is too thin you can add a 1/4 tsp of thickeners like psyllium husk or glucomannan. If too thick, add some wine (yum) or additional stock.

Nutrition