Gravy, brown sauce, and white sauce (recipe)
| Gravy, brown sauce, and white sauce (recipe) | |
|---|---|
| Name | Gravy, brown sauce, and white sauce |
| Ingredients | Butter • Flour • Water • Salt • Pepper |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.033333333 |
| Totaltime (in hours) | 0.366666666 |
| Keto friendliness | Keto friendly |
| Calories | 12.6 |
| Fat | 0 |
| Protein | 0.4 |
| Carbohydrate | 2.6 |
| Fiber | 0.1 |
| Net carbohydrates | 2.5 |
| Sugar | 0 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0 |
| Sodium | 50.9 |
| Servings | 12 |
| Yield | 6 cups gravy |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Gravy, brown sauce, and white sauce (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Gravy, brown sauce, and white sauce (recipe) details
Gravy, brown sauce, and white sauce (recipe) image(external)
Recipe instructions
- When baking a turkey, or chicken, I use the brown drippings from the pan. (It is also one of the ways I can tell if it is done). The quantities may be different if you have less drippings, but proportions are the same.
- Fill a large measuring cup with water, and set it aside.
- Put the pan on the stove and turn the burner to medium to get rid of any water, as it is the fat and flour that actually make the roux.
- After the water is gone, add an amount of flour about equal to the fat, stirring constantly, and turning down the heat if needed.
- Cook enough to get rid of the raw taste, but don't let it get too hard or burn. I turn down the heat to get more control of this. After it seems done, (just a few minutes) slowly add the water stirring constantly, using enough water to make a medium consistency (thick gravies tend to be more paste like, and I don't like thin either!).
- This needs to be cooked for at least 10 minutes to insure no raw flavor. I make sure I have plenty of water at my fingertips, so that it does not quickly become gummy and gooey.
- For beef, the same method, use the pan drippings.
- For something with no fat, you can use butter, flour and, water.
- To make a brown roux (for brown sauce) follow the same instructions, but cook until the butter and flour become a medium brown.
- A white roux (for white sauce), stop cooking it as soon as it turns from white to a hint of a golden color. I usually use milk, instead of water, in a white sauce.
- Saltl and pepper to taste.
Food tags
Christmas, Savory,
Gravy, brown sauce, and white sauce (recipe) details
Time:
Prep Time in Hours and Mins:22M
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Contributors: Prab R. Tumpati, MD
