Fresh herbs add appealing liveliness to gravy. This gluten-free riff on my Hasty Herb Gravy is thickened with cornstarch instead of flour. It makes plenty and can be prepared in advance. Need a gravy guide? Hop on My Gravy Train.
4 cups (1 L) cold, low-sodium chicken or beef stock, divided
4 to 6 tbsp (60 to 90 mL) cornstarch, to taste
1/4 cup (60 mL) unsalted butter, bacon grease, duck fat or schmaltz
1 tbsp (15 mL) gluten-free soy sauce or worcestershire sauce
1 tsp (15 mL) or more kosher salt
1/8 tsp (0.5 mL) freshly ground white pepper
1/4 cup (60 mL) finely chopped, mixed fresh herbs
Browning to taste
In medium measuring cup, stir together 1/2 cup (125 mL) stock and cornstarch until smooth. (Use 4 tbsp/60 mL cornstarch for thin gravy or 6 tbsp/90 mL for thick gravy.)
In medium pan, melt fat on medium heat. Give cornstarch mixture a big stir and whisk it in carefully (mixture will sputter). While whisking, pour in remaining 3 cups (750 mL) stock. Whisk in soy sauce or worcestershire, 1 tsp (5 mL) salt and pepper. When mixture comes to full boil, cook, whisking often but gently, 1 minute, or until thickened.
Remove from heat. Adjust salt. Stir in herbs. Add browning.
Makes 4 cups (1 L).
- To prevent lumps, the stock mixed with the cornstarch must be cold.
- Browning is sugar so darkly caramelized that it has lost its sweetness. It is used as food colouring in everything from gravy to cake. Supermarkets sell it.
- The gravy can be reheated. Do not cover the pan to keep it warm. It will thin out if steam attacks it.
- You can prepare this gravy a day or three in advance. Refrigerate it, and when the time comes, reheat in a small pan on medium-low heat, whisking occasionally, until bubbly. Or use the microwave, stirring every 30 seconds.
- If you have juices from a roast, stir them into the gravy.
Credit: Susan Sampson
Tested in Imperial