I’ve been wanting to try the herb gravy recipe from Elana’s pantry for a while. I love that it’s thickened with pureed onions and garlic instead of a grain or something from my old Chem 1A class (e.g. xantham gum). Tonight I adapted her recipe and used what I had in my pantry. I’m sorry but I don’t have homemade stock or organic turkey pan drippings just lying around. Good for you, Paleo Martha Stewart, if you do.
Time to make Easy Paleo Herb Gravy!
Ingredients:
- 1 quart organic low sodium chicken broth
- 2 large onions, roughly chopped
- 6-8 cloves peeled garlic (I love garlic and that’s how many come pre-peeled in a little pack)
- ½ tsp dried thyme (or a few good shakes of Fines Herbes seasoning)
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 tablespoon coconut aminos
- 2 tablespoons ghee, unsalted butter, or coconut oil
- A splash of heavy cream (optional)
Equipment:
- All of my recommended kitchen tools are listed here.
I dumped the broth, onions, garlic, and thyme into a medium saucepan and brought it to a boil on high. Then, I lowered the heat to low and let it simmer for ~30 minutes or until the onions and garlic are really soft. At this point I tasted for seasonings and added salt, pepper, and coconut aminos.
Then, I poured everything into my Vitamix (most AWESOME blender ever), added 2 tablespoons of ghee, and blitzed everything until it was uniform. You can also add some heavy cream if you want a creamy gravy. Definitely use 2 or more onions because my sauce was pretty thin. It was really tasty (even with pantry items) so I’m keeping a container in the fridge to ladle onto whatever other meats/veggies I eat the next few days.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Easy Paleo Herb Gravy
Ingredients
- 1 quart organic low sodium chicken broth
- 2 large onions roughly chopped
- 6-8 garlic cloves peeled
- ½ teaspoon dried thyme
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 tablespoon coconut aminos
- 2 tablespoons ghee or fat of choice
- Splash of heavy cream optional
Instructions
- Dump the broth, onions, garlic, and thyme into a medium saucepan and bring to a boil on high. Then, lower the heat to low and let it simmer for ~30 minutes or until the onions and garlic are really soft. At this point, taste for seasoning and add salt, pepper, and coconut aminos.
- Pour everything into a blender (I love my Vitamix!), add the ghee, and blitz everything until it's a smooth consistency. You can even add heavy cream if you can tolerate it and want a creamy gravy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thick and delicious! Used an immersion blender right in the cooking pot. Beats all the gummy tapioca-thickened paleo gravies.
Perfect. Thank you!
I wanted to like this, especially since the instant pot chicken gravy—similarly made by blending up cooked onions, garlic, etc.— is so good; however, it was runny and So Sweet. I got it to thicken with collagen and an arrowroot slurry. To counter the sweetness, I tried adding more herbs, ground dried mushrooms, apple cider vinegar, tamari…Nothing worked. I finally gave up, and my husband just made regular gravy with GF flour. Thanksgiving is one day a year. I’ll survive.
I’m sorry this recipe didn’t work out for you! This is actually an old recipe of mine and I definitely prefer my Umami Gravy recipe.
This is so delicious, and that surprised me because the ingredients and method seem unusual for a chicken gravy made without a carcass and drippings.
I use my InstantPot for the first step rather than a sauce pan on the stove. 10 min high pressure, quick release. Fast and still great tasting.
Had some of this gravy frozen so used it tonight to make a casserole w leftover shredded chicken breast, kale, onions, garlic, cauliflower rice and spices. Topped w a crumb topping made w pork rinds, parm and olive oil. This gravy recipe is so versatile!