Quick Low FODMAP Gravy

Ingredients

• 30 ml (2 tablespoons)garlic-infused olive oil
• 15 ml (1 tablespoon)butter, ghee or fat from pan drippings (or a combination)
• 8 g (1 tablespoon)low FODMAP gluten-free plain flour
• 240 ml (1 cup)low FODMAP broth or degreased pan drippings (or a combination)
• to tastesalt and freshly ground black pepper

Instructions

1. 1

   Prepare the drippings

   If using pan drippings, remove the meat from the pan, then add a little broth or water. Scrape the bottom clean with a spoon or spatula to deglaze it. Transfer the liquid to a bowl or measuring jug, then skim off the fat with a dinner spoon or use a fat separator, reserving the fat.

2. 2

   Make the roux

   Add the garlic-infused olive oil, butter or reserved pan fat to a medium saucepan and set it over medium-low heat. Once hot, add the flour and whisk constantly for about 1 minute, until nutty and fragrant; cook longer for darker gravy, if preferred.

3. 3

   Whisk in broth

   Slowly whisk in the broth, pan drippings or a combination. Bring the mixture to a simmer and cook for 8–10 minutes, whisking frequently, until thickened. Remove from the heat.

4. 4

   Season to taste

   Taste the gravy and add salt and pepper as needed.

5. 5

   Serve the gravy

   Pour the gravy into a gravy boat or another serving vessel. Serve with meat, mashed potatoes or mashed fauxtatoes, vegetables, poutine or other dishes.

6. 6

   Store leftovers

   Keep leftover gravy in an airtight container in the fridge for 3–4 days or freeze for up to 6 months; it may separate after freezing. Thaw fully in the fridge before reheating, and stir before serving.

What is low FODMAP gravy?

Gravy is a savoury sauce often made by thickening stock or meat juices with a roux. This American-style version uses gluten-free flour and garlic-infused oil to make a quick option for holiday meals, family gatherings or an everyday dinner.

The method is straightforward: cook the flour briefly in fat, then gradually whisk in liquid and simmer until thick. Using broth, pan drippings or both lets you adjust how rich and meaty the result tastes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 68 calories, 1g protein, 2g carbs, 7g fat.

Most of the carbohydrates come from the small amount of gluten-free flour, while the oil and butter or pan fat provide most of the fat. The broth contributes flavour, with pan drippings adding a little protein depending on what is used. Serve it with vegetables and a protein-rich main, and choose the amount of potato or other starchy sides to suit your plate.

Choose the cooking fat

Garlic-infused oil: it provides the main fat for the roux and brings garlic flavour. Use oil in keeping with the recipe’s low FODMAP approach.

Butter or ghee: either can be used alongside the oil, or replaced with reserved fat from the pan drippings. A combination is also an option.

Pan fat: if you skim fat from the drippings, reserve it for the roux rather than adding it all to the liquid. This keeps the gravy from becoming excessively greasy.

Get the roux right

Gentle heat: medium-low gives the flour time to cook without scorching. Whisk continuously for about 1 minute, until it smells nutty and fragrant.

Colour: cooking the roux for longer makes a darker gravy, as the recipe notes. Keep whisking and watch closely so the flour does not burn.

Add liquid gradually

Steady pour: whisk in the broth or drippings slowly to help the roux blend smoothly. Keep whisking as the liquid goes in.

Simmer: let the gravy cook for 8–10 minutes, whisking frequently, until it thickens. It should coat a spoon; remove it from the heat once it reaches the thickness you want.

Make the most of drippings

Deglaze: after moving the meat out of the pan, add a little broth or water and scrape up the browned material from the base. Those drippings can add savoury depth to the gravy.

Separate: transfer the liquid to a bowl or measuring jug, then skim or separate the fat. The recipe uses the reserved fat for the roux and the degreased drippings as part of the liquid.

Serving ideas

This gravy is designed to go with meat, mashed potatoes, vegetables or poutine. It also works alongside mashed fauxtatoes, as suggested in the recipe.

For a balanced plate, pair a portion with vegetables and a protein-rich main, adjusting the amount of potato or other starchy sides to suit the meal.

Recipe notes & tips

• Use a medium saucepan so there is room to whisk without splashing.
• Whisk the flour into the hot fat until no dry patches remain.
• Pour the broth in gradually while whisking to help prevent lumps.
• Whisk frequently as the gravy simmers and thickens.
• Taste before adding salt, especially if your broth or drippings are already seasoned.
• Stir the gravy well after reheating before serving.

Variations

• Use pan drippings: replace some or all of the broth with the degreased drippings for a meatier flavour.
• Make it dairy-free: use garlic-infused oil and pan fat instead of butter, or use oil alone.
• Choose ghee: use it in place of butter for the roux.
• Adjust the colour: cook the roux longer before adding the liquid for darker gravy.
• Mix the liquids: combine broth and degreased drippings to balance their flavours.

Common mistakes to avoid

• Burnt roux: keep the heat at medium-low and whisk constantly while the flour cooks.
• Lumpy gravy: add the liquid slowly and whisk as you pour.
• Thin texture: simmer for the full 8–10 minutes, whisking frequently, until thickened.
• Greasy gravy: skim or separate the pan fat before measuring the drippings for the liquid.
• Over-salted gravy: taste before seasoning, particularly when using seasoned broth or drippings.

How to store

Store leftover gravy in an airtight container in the fridge for 3–4 days or in the freezer for up to 6 months; it may separate when frozen. Thaw fully in the fridge before reheating, then stir before serving.

Frequently asked questions