Gravy

Ingredients

  • 5 anchovies (20 g) in oil, drained and minced
  • 1 cup (225ml, 226.7 g) beef broth
  • 4 tablespoons (60 ml, 59.5g) heavy cream
  • 2 tablespoons (30 ml, 14g) blanched almond flour
  • salt to taste
  • white pepper to taste

Directions

Pour any reserved cooking liquids into a skillet over medium-high heat. Or, pour the beef broth into a pan just used to cook meat, and on medium-high heat, use the beef broth to deglaze the pan, being sure to scrape up all the good browned bits. If you have no cooking bits to use, simply add the anchovies to a skillet on medium-high heat, and cook for 30 seconds. Then add the beef broth. Add the heavy cream and almond flour, and continuously stir to make a gravy. Whisk the gravy if the almond flour is clumpy. The longer you cook and stir the gravy, the thicker it will be. Salt and pepper the gravy to taste.

Base recipe makes 4 servings of 1/4 cup (59 ml) a piece.

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About This Recipe

This is a simple way to utilize all those lovely brown bits and juices leftover from cooking meat, to make a declicious gravy to go with any entree. If you don't have any pan scrapings or cooking juices to deglaze, I've included anchovies in the recipe to add the depth and flavor gravy needs. Include them even if you have pan scrapings to use, as it will add an extra layer of depth, and there is no anchovy taste at all. Smaklig måltid!

Recipe Macros per Serving

Protein: 3.84 gram(s)

Carbs: 1.6 gram(s)

Fiber: 0.38 gram(s)

Fat: 7.74 gram(s)

Calories: 89.05

Net Carbs: 1.22 gram(s)