Recipes | Comfort Food

Make-Ahead Gravy

GFDFMisc

Make-Ahead Gravy Means No Last Minute Rush

Gravy might not be an everyday need but on Thanksgiving, it is a must. We can think of a few other times that we really, really want it…let’s be real here – that would be pretty much anytime we have mashed potatoes! The problem is that it always made at the very last minute, which can throw a kink in the flow of preparation. Presenting our Make-Ahead Gravy! And it’s gluten-free and low FODMAP!

Make ahead gravy in gravy boat

Yes, You Can Do This!

You will see that while pan-drippings from your roast turkey – or even roast beef – will enhance the finished product, you can actually make your gravy up to 3 days ahead. So don’t wait for the last-minute when you have other things to do. With advanced preparation, you will have a more relaxed experience on Turkey day, or on whatever day that you are making gravy for your celebratory meal. This recipe can easily be doubled.

Make ahead gravy in gravy boat

PS: I almost called this Scallion Black Pepper Gravy because the scallions do make a visual appearance, which is somewhat different from traditional gravy. Also, we find that an extra dose of black pepper is not only welcomed, but it also counters the slight flavor that is present from the gluten-free flour.

Make ahead gravy in gravy boat

Make-Ahead Gravy - Low FODMAP

Make-Ahead Gravy is a boon. No last minute rush. Make holiday food prep a joy!

Makes Makes about 4 to 5 cups (960 ml to 1.2 L); serving size 2 tablespoons

Ingredients:

  • 1/2 cup (1 stick; 113 g) unsalted butter, cut into pieces
  • 1/2 cup (40 g) finely chopped scallions, green parts only
  • 1/2 cup (73 g) gluten-free all-purpose flour
  • 5 cups (1.2 L); warm low FODMAP chicken or turkey stock
  • Kosher salt
  • Freshly cracked black pepper
  • Pan drippings, optional

Preparation:

  1. Melt the butter in a medium-sized saucepan over low-medium heat. Add scallions and sauté, stirring often, until softened but not brown, about 3 minutes.
  2. Sprinkle flour over butter/scallion mixture and whisk in to blend. Turn heat up to medium and cook for a minute or two or until flour just begins to color.
  3. Slowly add about 4 cups (960 ml) of stock, whisking all the while, until smooth. Continue to cook, whisking occasionally, until gravy begins to thicken. This will only take a few minutes. Add additional stock if necessary to achieve a nice thick but flowable gravy. Whisk until smooth. Season to taste with salt and pepper being mindful of the salt level if you will be adding pan drippings, which can be very salty. Don’t be shy with the pepper!
  4. The gravy is ready to use, or you may cool it then refrigerate in an airtight container for up to 3 days. Reheat over low heat on the stovetop when needed. Whisk in pan drippings if desired, which will not only enrich the flavor but the color as well.

If You Can Tolerate

  • If you have passed the fructan wheat Challenge and do not need to eat gluten-free you can use regular wheat-based all-purpose flour.