Gravy is a delicious topping for your meat and mashed potatoes, but when it’s homemade, it often contains loads of saturated fat and sodium. This healthier recipe, made with an earthy mushroom base, adds flavor using other spices in place of salt, and creates richness with stock instead of drippings. Plus, it also does away with cream and simple carbs, instead using whole-wheat flour to thicken the sauce.
Prep time: 10 minutes
Cook time: 25 minutes
Per 1/4-cup serving:
- 65 cal
- 4.5 g fat (2 g sat)
- 2.5 g carbs
- 190 mg sodium
- .5 g fiber
- 1.5 g protein
1 tablespoon olive oil
1/2 small yellow onion, chopped
1 1/2 tablespoons fresh sage, chopped
8 ounces button mushrooms, sliced
1/4 cup dry sherry
3 cups fat-free, low-sodium chicken or vegetable stock
1 1/2 tablespoons whole-wheat flour
2 tablespoons water
2 tablespoons butter
Freshly ground black pepper
- Heat oil in a nonstick skillet over medium-high heat. Add onions and sauté for 1 minute. Add sage and mushrooms and sauté until mushrooms are browned, about 8 minutes. Add sherry and cook until liquid almost evaporates, about 30 seconds. Stir in stock and bring to a boil; cook until reduced, about 14 minutes.
- Combine flour and water in a bowl, stirring until smooth. Whisk flour mixture into the pan; simmer for 2 minutes or until slightly thickened, stirring occasionally.
- Remove from heat. Stir in butter, 1 tablespoon at a time. Add pepper to taste.