Low-Fat Gravy

READY IN: 10mins
Recipe by Tamaretta

This is from the 1997 Taste of Home and is credited to Mary Fry. I have not tried it yet but only because when I need it, I can't remember which book it is in. Like everyone else, posting here for safe keeping. Beef broth may be substituted for the chicken broth.

Top Review by Starrynews

Nice gravy! I used the chicken broth, and we thought the seasoning was perfect - I did use reduced sodium broth and did not add any salt. We liked the addition of the onion, mushroom, and parsley a lot. Thanks for sharing! PAC Fall '12

Ingredients Nutrition


  1. In a saucepan over medium heat, saute onion, mushroom and parsley in 1/4 cup of broth until tender.
  2. Combine cornstarch, pepper and 1/2 cup broth, stir until smooth.
  3. Add to saucepan along with remaining broth.
  4. Bring to a boil, stirring occasionally.
  5. Boil for 2 minutes.

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