23 April, 2016
Gluten Free Gravy
Gluten Free Gravy
Serves: 6-8 people
Ingredients:
- 2 tablespoons butter
- 2 tablespoons arrowroot flour
- 2 cups beef stock
- 2 beef stock cubes
- 1/2 teaspoon Vegemite (or Worcestershire sauce)
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
Method:
- Melt the butter in small saucepan over a medium heat and add in the arrowroot flour whisking constantly for approximately 3 minutes to cook out the flour
- Add in the remaining ingredients and whisk constantly until you bring the stock to a boil
- Reduce the heat of the sauce to a very steady simmer and simmer for the gravy for approximately 20 minutes to allow the flavours to develop, whisking every 5 minutes. If during reduction the gravy is getting too thick for your preferred consistency add in 1/4 cup water and whisk through then continue to simmer.
Recipe Notes:
- Best served fresh but can be store in an air tight container in the fridge for the maximum of 3 days
- Freezer friendly to be consumed within 3 months. When reheating from frozen you may require some additional stock or water to rehydrate
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.