Sauce brune rapide pauvre en FODMAP

Ingrédients

• 2 tablespoons garlic-infused olive oil
• 1 tablespoon butter, ghee, or fat from pan drippings (or a combination)*
• 1 tablespoon low FODMAP gluten-free all-purpose flour
• 1 cup low FODMAP broth or degreased pan drippings (or a combination)*
• Salt and freshly-ground pepper, to taste*

Préparation

1. 1

   If using pan drippings {optional but highly recommended}: after the meat has been removed from the pan, add a small amount of broth or water to deglaze the pan, scraping the bottom clean with a spoon or spatula. Transfer the drippings to a bowl or measuring cup and, using a dinner spoon, scrape the fat off the top or put through a fat separator, reserving the fat.

2. 2

   Make roux: Add garlic-infused olive oil, butter, or fat from pan drippings to a medium saucepan (mine is 2-quarts) and place on medium-low heat on the stovetop. Once hot, add flour and whisk constantly until flour is nutty and fragrant, about 1 minute (longer if you prefer a darker gravy).

3. 3

   Add broth: Slowly whisk in broth and/or pan drippings. Bring to a simmer and simmer until thickened, about 8-10 minutes, whisking frequently. Remove from heat.

4. 4

   Taste and season: Taste gravy and add salt and pepper to taste (see note).

5. 5

   Serve: Pour gravy into a gravy boat or similar serving vessel. Serve on meats, mashed potatoes (or mashed fauxtatoes), vegetables, poutines, and more.

6. 6

   Store leftover gravy in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 6 months (although gravy may separate when frozen). Thaw fully in the refrigerator before reheating. Stir before serving.