Creamy Gravy

This is a really basic Creamy Gravy that you can whip up for whenever you want a little something to top your meat and veg and don’t have any pan juices or similar to make gravy out of. This is made mostly just with bone broth and cream. If you haven’t tried making bone broth yet, being able to make your own gravy whenever you want is a great reason to start!

I keep mine in 1 cup portions in the freezer and just defrost what I need whenever I want. You can use chicken bone broth or beef bone broth, but try and choose a broth that will compliment what you’re eating. So if you’re having chicken or pork, then a chicken bone broth gravy is going to work well, but if you’re eating beef or lamb, then a beef bone broth gravy is going to work much better.

You can choose to reduce your gravy on the stove to thicken it up, but you’ll end up with a lot less finished gravy and let’s face it, this is a recipe that should be quick to make! Using xanthan gum to thicken gives you an almost immediate gravy consistency. Just make sure to add your xanthan gum bit by bit, just a TINY sprinkle at a time. It forms lumps easily if added too quickly and too much xanthan gum can give you an end result that is slimy in texture.


Creamy Gravy – Makes approximately 1 cup


1 cup bone broth of choice (chicken bone broth recipe HERE, beef bone broth recipe HERE) or stock of choice

2 tbsp thickened cream

Chosen herbs and spices (garlic powder is one I put in almost everything)

Optional salt and pepper

Approximately ½ tsp xanthan gum


Combine broth and cream in a pot over stove on high heat and bring to the boil. Add chosen herbs/spices, mix in and simmer for about 2 minutes. Remove from heat.

Sprinkle in xanthan gum bit by bit, whisking constantly until desired thickness is achieved. Be careful not to overdo it or the gravy could end up slimy.

Creamy gravy

Nutritional Info:

Nutritional info will vary depending on what herbs and spices you add, what kind of broth you use and whether you choose to reduce or not.



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