Tarragon Shallot Paleo Gravy

Posted on November 14, 2016 by PBC Admin | 0 Comments

Tarrago Shallot Paleo Gravy

Bring on the gravy train! Just because you follow a healthy paleo lifestyle doesn't mean you shouldn't enjoy gravy once in a while  every day. This gravy recipe is perfect for a Thanksgiving or Christmas menu, because it can be made with the drippings from a turkey or any roasted meat of your choosing.

And it's easy to make! Just make sure that shallots and fresh tarragon are on your pre-event grocery list and you're all set. Most of us paleo-ites (paleoans?) have extra bone broth or chicken stock and tapioca starch in the pantry. Making this gravy a paleo holiday meal staple is a no brainer.

 

Shallots and tarragon in gravy?

Diced shallot on a cutting board

Shallots and tarragon pair nicely with a savory poultry or pork meal. They are in this recipe to make the flavor a bit more elegant and fancy. You can always omit them if you just want to make a regular, old-fashioned (but none-the-less decadent) gravy.

 The most delicious thing about this paleo gravy is that it tastes just like gravy made with wheat flour. The drippings from the meat and grass fed butter thicken this gravy up with fat-laden flavor. It's everything you want in a rich, buttery gravy - only healthier because it contains no grains.

 

Make a delicious paleo gravy in a few easy steps!

Diced shallot sauteed with melted butter

Melted butter and sauteed shallots? Be still our pea-pickin' little paleo hearts.

 

Tarragon shallot reduction

All the tarragon.

 

Tarragon and shallots strained into a bowl

 Straining out the delicious flavors.

 

Paleo roux in a measuring cup

 Making a paleo roux with bone broth and tapioca starch.

 

Tarragon Shallot Gravy [Paleo Recipe]

Source:

Paleo, gluten free, dairy free, and refined sugar free

Makes approximately 4 cups of gravy

Ingredients:

  • 4 Tablespoons minced shallots
  • 1 Tablespoon grassfed butter, coconut oil or ghee
  • 3 Tablespoons fresh tarragon
  • 4 cups chicken or turkey broth
  • Drippings from a roasted turkey or other meat (optional, but recommended)
  • 2 Tablespoons tapioca or arrowroot starch
  • Sea salt to taste
  • Cracked black pepper to taste

Directions:

  1. In a large stock pot, saute minced shallots and grassfed butter over medium-low heat until translucent (do not caramelize over high heat).
  2. Once shallots are translucent, add fresh tarragon and stir until tarrgon begins to wilt.
  3. Pour in 3 cups broth and turkey/meat drippings, reserving 1 cup broth. Bring to a boil and then reduce heat to simmer for 3-5 minutes.
  4. Stir tapioca or arrowroot starch into remaining 1 cup broth until completely dissolved.
  5. Strain shallot/tarragon/broth mixture into a large bowl or pitcher. Return liquid to stock pot. Discard solids.
  6. Pour in starch/broth mixture, stir until well combined. Bring gravy to a boil over medium-high heat, stirring constantly. Once gravy has thickened, remove from heat. Serve warm with turkey or your favorite paleo side dish.
Cooking times may vary:
  • Approximately 30 minutes on stove top.

Enjoy this delicious and paleo-friendly gravy recipe. You're going to love pouring it on everything!

Check out our other delicious paleo recipes here!

Tarragon Shallot Paleo Gravy

Posted in holiday, paleo, Thanksgiving


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