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Old 01-16-2011, 06:35 PM   #1
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Gravy ???

I have searched and can NOT find any low carb recipes for gravy
Got any ????

Thanks
Michelle
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Old 01-16-2011, 07:42 PM   #2
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What do you mean by gravy? I'm not trying to be a smarty-pants, but "gravy" is a seriously loaded culinary term that widely differs regionally. lol...
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Old 01-16-2011, 07:45 PM   #3
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Gravy is just the drippings of the meat you've cooked plus about a cup of water and some thickening agent. If you don't have meat drippings, try organic chicken or beef broth.
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Old 01-16-2011, 07:51 PM   #4
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Quote:
Originally Posted by cleochatra View Post
Gravy is just the drippings of the meat you've cooked plus about a cup of water and some thickening agent. If you don't have meat drippings, try organic chicken or beef broth.
This is what I call gravy, too, but not my MIL. Her "gravy" is made of flour and milk (this is even what that put on mashed potatoes ). And I've heard other people use the term "gravy" to refer to what I call marinara or spaghetti sauce.

Anyway, IF meat dripping gravy is what OP wants, I make two cups of bouilion (or however you spell it) in whatever flavor, chicken or beef, add a couple tbls fat of some kind, bring to a boil and then add a corn starch slurry (usually 2 tbls). Boil for two minutes while stirring. That's it. Corn starch is 7 carbs per tbls and does the best job IMO. Gums like guar and xanthan can also be used to thicken, but in quantities, make things slimy in texture.
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Old 01-16-2011, 08:39 PM   #5
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I have long been fond of this recipe, because it uses eggs for thickening, instead of flours or gums. It works well with any kind of meat drippings, and I've even used this recipe to make successful gravy from bacon fat or butter mixed with a little broth:

CatDogsKids’ Sausage Gravy
Creamy white gravy without gums or flours - Low Carb Friends

For a really tasty sausage or hamburger gravy, cook 1 pound of sausage or hamburger, crumbled, in a skillet until done. Remove meat, but leave all fat in the pan. In a bowl, stir one egg into 2 cups of cream. When combined, pour the cream/egg mixture into the fat left from the meat. Immediately stir, stir, stir! Stir constantly, or it will become scrambled eggs! Slowly increase the heat, bit by bit, but do NOT stop whisking. By the time the heat gets to medium, the gravy will be starting to thicken. KEEP Whisking!

Remove the pan from the heat, but continue to whisk. The gravy must slowly cool down, so the egg doesn't coagulate into lumps. Add salt and pepper to taste.

Because of the fat, the gravy may have a slight orange tint, but it tastes like old-time gravy!

Deannie's tweaks: For thicker gravy, use 1 large egg to 1 cup heavy cream. Recipe easily doubles or triples.

For poultry: if using a roasted bird, use the pan drippings (maybe a couple of Tbsp. to 1/4 cup per 2 cups cream and 2 eggs). If the drippings aren't browned, like from the slow cooker, put some poultry meat and the drippings in a skillet, boil off the broth and brown the meat. Turn heat to very low before adding the cream/egg mixture. After adding the cream/egg, start stirring immediately, or you will end with pieces of scrambled egg in the gravy. (Use a silicone spatula or whisk to stir to avoid lumps). Slowly increase the heat, stirring the gravy constantly. The gravy will begin to thicken when medium heat is reached. Remove pan from heat and continue to stir until desired thickness is reached and gravy has cooled somewhat, usually about 5 minutes. Then remove from heat, and add salt and pepper to taste.

For creamed eggs: Follow the above directions, but make the gravy without pan drippings, or use browned butter or bacon drippings. When gravy is done, add sliced hard boiled eggs and simmer gently until eggs are warm. Add a touch of garlic powder to the cream, or use nutmeg. Serve over toasted LC bread.
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Old 01-17-2011, 05:59 AM   #6
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Is anyone using glucomannan? The capsules?
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Old 01-17-2011, 06:14 AM   #7
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I use glucomanan powder primarily with some guar or xanthan to tighten it up. The gravy is terrific. No slime with glucomannan. The last time I made gravy, a high carber asked for the recipe.
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Old 01-17-2011, 06:40 AM   #8
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Low Carbin' Made Simple: Easy Cream Gravy

That's the only white gravy I've made LC. It taste like regular white gravy.

You don't need any fancy ingredients, just fat (bacon or sausage grease, or meat drippings), butter, heavy cream, and an egg. Salt & pepper of course.
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Old 01-17-2011, 08:39 AM   #9
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I've successfully used quinoa flour to thicken gravy. Make a roux first with equal amounts fat and quinoa flour, brown it up just a bit, then add your liquids a little at a time, whisking til thick to your liking.
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Old 01-17-2011, 02:38 PM   #10
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Quote:
Originally Posted by Speck333 View Post
What do you mean by gravy? I'm not trying to be a smarty-pants, but "gravy" is a seriously loaded culinary term that widely differs regionally. lol...
Like for mashed potatoes turkey etc ...
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Old 01-17-2011, 02:42 PM   #11
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Thanks ladies this is awesome.... I was feeling deprived yesterday when the whole family was eating mashed potatoes and gravy LOL I "knew" there had to be a low carb solution
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Old 01-18-2011, 09:00 AM   #12
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I use potato flour even though it's higher carb, you use such a small amount it doesn't affect the overall carb count that much.
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Old 01-18-2011, 09:08 AM   #13
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Sis...Potato flour and potato starch...are they the same?
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Old 01-18-2011, 05:50 PM   #14
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Quote:
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Sis...Potato flour and potato starch...are they the same?
No they're different. I have bobs red mill potato starch.
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Old 01-19-2011, 08:40 AM   #15
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Thanks, sis...is the potato flour lower in carbs?
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Old 01-19-2011, 08:58 AM   #16
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Originally Posted by Pam View Post
Thanks, sis...is the potato flour lower in carbs?
I'm so sorry I meant I use potato starch not the flour for gravy making. There is a recipe on the package. I will post carb counts later when I find out. I apologize so much, I was in a hurry yesterday and didn't realize.
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Old 01-19-2011, 10:20 AM   #17
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Thanks, sis. No need to appologize. I have Bob's Red Mill potato starch. The carb count is 10g for 1 tablespoon. I was curious to see if the carb count of the potato flour was lower.
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Old 01-19-2011, 12:39 PM   #18
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Potato flour is 27 per 3 tablespoons, not sure how the measure up on thickening power.
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Old 01-19-2011, 01:10 PM   #19
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Thanks, again!
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Old 01-20-2011, 12:53 PM   #20
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First post!

This is a recipe I picked up from one of several Yahoo groups (AAWOL, LCRE... I forget which). Anyway, I have used this several times, and make extra cauliflower fauxtatoes to put the gravy on too!

(May need to go add this to the cauliflower thread, too)

Mike "Dodis"
-----
Chicken Fried Steak with Gravy

MEAT:
4 Minute or Cube steaks, pork chops, chicken cutlets, whatever....
2 eggs beaten
1 bag pork rinds, crushed finely (food processor)
Oil

GRAVY:
1 small head of cauliflower, steamed, boiled, or microwaved until very tender and drained
1/3 cup of heavy cream
1 tsp. beef or pork or chicken bouillon
Salt and pepper to taste

Dip steaks in egg and then bread with pork rind crumbs. Fry steaks in oil until done.

Meanwhile, puree cauliflower, adding cream slowly until you get the consistency of gravy. May have to add more or less cream, depending on how thick you like your gravy. If you can't get the gravy thin enough, try adding a small amount of water. Add bouillon, and salt and pepper to taste. Then, drain most of the oil from the pan and deglaze the pan with just a little water, add the gravy to get the drippings for flavor. Serve gravy poured over steaks, and mashed cauliflower "potatoes".
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Old 01-20-2011, 02:37 PM   #21
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I know some uses liver for their gravy, but I do not know how they do it. I also make my gravy with meat drippings.
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Old 01-20-2011, 03:05 PM   #22
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Old 01-21-2011, 01:38 PM   #23
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Welcome dodis!!! Looks like a great recipe, thanks.
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Old 01-21-2011, 04:57 PM   #24
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This is the one that has always worked for me. Make it a roux from Carbquik (1-1 ratio of fat to carbquik) and then add the beef drippings.
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