Keto Thanksgiving Gravy
Course: DinnerCuisine: AmericanDifficulty: Medium
Servings
8
servingsPrep time
5
minutesCooking time
15
minutesCalories
73
kcalTotal Carbs
1
gramNet carbs
.5
gramsFat
7
gramsProtein
1
gramIngredients
2 cups chicken broth
1/2 tsp sodium citrate
4 TB unsalted butter (see notes)
2 TB diced onion (see notes)
1 TB stuffing herb mixture
2 pinches sea salt
20 grinds fresh black pepper
1/2 tsp glucomannan
1/4 tsp xanthan gum
Directions
- In a 2 cup (or larger) measuring cup, whisk together chick broth and sodium citrate and set aside.
- Over low to medium low heat, melt the butter in a 1 quart saucepan and continue to stir it until it browns. As soon as you smell a nutty aroma, remove from heat and add the diced onion. Whisk the diced onion and butter off of the heat until it quits bubbling. (see notes below)
- Return saucepan to low heat and add stuffing herbs. Whisk for 1-2 minutes until you smell the aromatics release from the herbs.
- Add the chicken broth, salt and pepper, then whisk to combine. Bring liquid to a simmer over medium heat.
- Once the liquid reaches a simmer, pour into a blender (see video for precautions). Blend at low speed, sprinkling in the glucomannon and xanthan gum.
- Pour back into the saucepan and bring to a simmer over medium heat. When the gravy has thickened to the point that it coats the back of a spoon and you can draw a line through it with your finger, you can reduce the heat to low until serving.
Recipe Video
Notes
- 1. Serving size is 1/4 cup
- 2. For a better gravy with a richer flavor, instead of the butter and onions, use 4 TB of pan drippings from a roasted turkey.
Question: If you like a thicker gravy, what would you suggest adding extra xanthan gum?
I would add extra glucomannan. Too much xanthan gum can create a slimy mouthfeel.
Why are these two ingredients in the recipe,
citrate and glocomaqnan
Explanation of the thickeners:
The reason I don’t use just xanthan gum is that in liquids becomes viscous or “slimy” once you get to around .4% by weight. Lower than that and you get both a thickening effect and a creamy mouthfeel. However, at that ratio, you’re not going to thicken broth to a gravy consistency. (FYI, you can go quite a bit higher on xanthan gum in baked goods, which adds additional “chew”).
The sodium citrate (which I also use in my ooey-gooey cheese videos) acts as emulsifier, helping to bind the fats to the non-fats in this recipe.
Glucomannan is a zero net carb thickener that can often be used as a substitute for corn starch. At larger “doses”, it can turn your liquids into gels.
We didn’t want slime, we didn’t want gel, and we want our fat to stay emulsified and not separate — hence the use of three different ingredients.
Thank you so much!!! I can’t wait to cook my turkey for some great juices to turn to gravy. I’ve missed gravy!!
If I don’t have or want to use their citrate or glucomannan, would it be possible just to cook the gravy down to thicken it? Or add arrowroot starch if I don’t mind the added carbs?
The sodium citrate helps keep the fat from separating. You could use arrowroot, but use a “gentle hand” — I find that it’s very easy to turn a sauce into “slime” with arrowroot.
I made this tonight to go with our sous vide turkey. I used the liquid from the turkey bag. It was delish! Thank you! This is now my go to gravy recipe (and something else to do with my sodium citrate).
I made this for a Thanksgiving. It was super tasty! Great recipe! We sous vide”ed” our turkey and used the juices left over for the gravy. I was worried it wasn’t going to have much flavor. But it turned out being the best turkey gravy I’ve made! Thanks again Steve!
What changes would you do for a beef gravy?