Gluten-Free Turkey Gravy (Dairy-Free)
Equipment
- 1 pan
- 1 whisk
Ingredients
- 4 tablespoon unsalted butter Use the same amount of dairy-free butter for a dairy-free gravy
- 4 tablespoon gluten-free all-purpose flour or the same amount of regular flour if you’re not on a gluten-free diet
- 2 cups of cold broth or strained turkey drippings Chicken, turkey, veggie, or beef broth all work. I usually use chicken bouillon dissolved in water
- 1 teaspoon Worcestershire sauce Optional
- Salt and pepper to taste You may add a pinch of garlic powder, onion powder, cayenne, or paprika to your gravy for a richer sauce if you prefer
Instructions
- In a medium pan, melt butter over medium heat. Add the flour, whisking until forming a thick paste (roux). It takes around 2 minutes for a blond roux or 3-3 ½ minutes for a brown roux. It depends on how dark and rich you want your gravy to be.
- Then pour in the broth slowly, whisking constantly after each addition to not get clumpy. It takes about 5 minutes to thicken. Make sure it is smooth as well.
- Test its thickness. It has to cover the back of a spoon. Lastly, stir in Worcestershire sauce, salt, and pepper to taste.
- Remove from the heat and cool to the desired temperature before serving. Serve over sliced Thanksgiving turkey or mashed potatoes, with biscuits, roast beef, or anything else.
Recipe Video
Recipe Notes
- Make the roux (mixture of butter and flour turn into a thick paste).
- Cook over medium heat (or medium-low heat).
- Add the cold broth or drippings to the pan slowly while whisking well in order to not clump up.
- Adjust the seasonings. It depends not only on your taste and dietary needs (e.g. low sodium diet) but also if you used salted or unsalted butter or regular or low sodium broth.
- All broth options work(chicken, turkey, veggie, beef, or a combination of two broths).
- If using turkey pan drippings, make sure to strain it first. You don’t want a smooth gravy after all! In addition, you can dissolve it in water or combine it with broth depending on your taste.
- Either regular or dairy-free butter works well. The same goes for regular or gluten-free flour.
Nutrition
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