Low-Fat Gravy

"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."
 
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photo by Starrynews photo by Starrynews
photo by Starrynews
photo by PanNan photo by PanNan
Ready In:
10mins
Ingredients:
6
Yields:
2 cups
Serves:
8
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ingredients

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directions

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

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Reviews

  1. 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
     
  2. I recently went on a diet and was so happy when I came across a recipe for low fat gravy since I LOVE gravy. It was very good, all I added was some salt and I used beef broth instead of chicken. Thanks for a great recipe!
     
  3. This gravy was very easy to make and looked lovely. Using canned chicken broth, and the lack of salt or other seasoning made it bland for our tastes. I think this recipe will benefit from a well seasoned home made broth, or the addition of added seasoning, which are easily corrected. I'll make it again with modifications.
     
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Tweaks

  1. I recently went on a diet and was so happy when I came across a recipe for low fat gravy since I LOVE gravy. It was very good, all I added was some salt and I used beef broth instead of chicken. Thanks for a great recipe!
     

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