Skinny Gravy: Guilt-Free Goodness for Every Occasion

I remember my grandmother’s gravy. It was legendary – a rich, decadent, almost obscenely delicious concoction that coated everything on the Thanksgiving table. But oh, the guilt! One spoonful felt like a direct line to my arteries. This recipe for skinny gravy brings back the comforting flavors I crave without the heavy cream and butter. It’s proof you don’t have to sacrifice taste for a healthier meal.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 4
• Yield: About 2 cups
• Dietary Type: Lower Fat

Ingredients

• 1 can (14.5 ounces) Swanson chicken broth or turkey broth
• 1 herb-ox beef flavor cube (or similar bouillon cube)
• 1 teaspoon olive oil
• 2 tablespoons cornstarch
• 4 tablespoons water (to make cornstarch slurry)

Equipment Needed

• Saucepan
• Small bowl
• Whisk

Instructions

1. Open the can of chicken or turkey broth. Give it a good shake to ensure any settled solids are incorporated. Pour the entire contents of the can into a medium-sized saucepan.
2. Add the herb-ox beef flavor cube (or your preferred bouillon cube) to the saucepan. This enhances the savory depth of the gravy. Also, add the olive oil.
3. Place the saucepan over medium heat and bring the broth mixture to a gentle simmer. You’ll see small bubbles forming around the edges.
4. While the broth is heating, prepare the cornstarch slurry. In a small bowl, combine the cornstarch with the water. Whisk vigorously until the cornstarch is completely dissolved and the mixture is smooth and milky. Ensure there are no lumps.
5. Once the broth reaches a simmer, slowly pour the cornstarch slurry into the saucepan. Make sure to whisk constantly as you pour to prevent the cornstarch from clumping.
6. Continue to whisk the mixture continuously. As the gravy heats, the cornstarch will begin to thicken the liquid.
7. The gravy will start to thicken noticeably. Keep whisking until the consistency is to your liking. This usually takes a few minutes. Remember that the gravy will thicken slightly more as it cools.
8. If the gravy doesn’t thicken enough after a few minutes of simmering, repeat the cornstarch slurry process. In a separate small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water, whisk until smooth, and slowly add this additional slurry to the simmering gravy, whisking constantly.
9. Once the gravy has reached your desired thickness, remove the saucepan from the heat. The residual heat will continue to cook the gravy slightly. Serve immediately.

Expert Tips & Tricks

• Deglazing the pan: If you’ve roasted a chicken or turkey, don’t throw away those flavorful pan drippings! Instead of olive oil, use 1 tablespoon of the strained pan drippings to add an extra layer of richness to your skinny gravy. Be mindful of the fat content of the drippings; skim off any excess fat before using.
• Flavor Boosters: A pinch of dried thyme, sage, or rosemary can elevate the flavor profile of your gravy. Add these herbs to the saucepan along with the broth and bouillon cube.
• Adjusting the Consistency: If your gravy becomes too thick, simply add a little more broth, one tablespoon at a time, until you reach the desired consistency. Conversely, if it’s too thin, add more cornstarch slurry (as described in the instructions) a little at a time.
• Preventing Lumps: The key to lump-free gravy is to whisk constantly while adding the cornstarch slurry and to ensure the cornstarch is fully dissolved in the water before adding it to the hot broth. If lumps do form, you can try whisking more vigorously or, as a last resort, strain the gravy through a fine-mesh sieve.
• Browned Butter Flavor: For a richer, nuttier flavor, try browning the olive oil before adding the broth. Heat the olive oil in the saucepan over medium heat until it starts to lightly brown and smell fragrant. Be careful not to burn it.

Serving & Storage Suggestions

Serve your skinny gravy immediately over mashed potatoes, roasted chicken, turkey, stuffing, or any dish that needs a touch of savory deliciousness.

Leftover gravy can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the gravy in a saucepan over low heat, whisking occasionally, until heated through. You may need to add a tablespoon or two of broth if the gravy has thickened too much during storage. Freezing is not recommended as the texture can become grainy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	48.8 kcal	N/A
Calories from Fat	17 kcal	N/A
Total Fat	1.9 g	2%
Saturated Fat	0.4 g	1%
Cholesterol	0.8 mg	0%
Sodium	478 mg	19%
Total Carbohydrate	4.2 g	1%
Dietary Fiber	0 g	0%
Sugars	0.3 g	N/A
Protein	3.4 g	6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

• Vegetarian/Vegan Gravy: Substitute the chicken or turkey broth with vegetable broth and use a vegetable bouillon cube. Consider adding a tablespoon of nutritional yeast for a cheesy, umami flavor.
• Gluten-Free Gravy: This recipe is naturally gluten-free as it uses cornstarch as the thickening agent. Always double-check the labels of your broth and bouillon cube to ensure they are certified gluten-free.
• Herb Infusion: Infuse the broth with fresh herbs like rosemary, thyme, or sage while simmering for a more aromatic gravy. Remove the herbs before serving.
• Mushroom Gravy: Sauté sliced mushrooms (such as cremini or shiitake) with the olive oil before adding the broth for a savory and earthy twist.

FAQs (Frequently Asked Questions)

Q: Can I use all-purpose flour instead of cornstarch?
A: Yes, you can, but the texture will be slightly different. Use equal parts flour and cold water to make a slurry. Cook the gravy a little longer to cook out the flour taste. Cornstarch creates a glossier, clearer gravy.

Q: Can I use bouillon powder instead of a cube?
A: Absolutely. Use about 1 teaspoon of bouillon powder for every cube.

Q: How can I make this gravy even lower in sodium?
A: Use a low-sodium broth and skip the bouillon cube, adding a pinch of sea salt instead. You might want to add some extra herbs for flavor.

Q: My gravy is too salty. What can I do?
A: Add a small amount of lemon juice or a pinch of sugar to help balance the flavors. You can also add a little more broth to dilute the saltiness.

Q: Can I make this gravy ahead of time?
A: Yes, you can make it a day or two in advance. Store it in an airtight container in the refrigerator and reheat gently on the stovetop, adding a little broth if needed to thin it out.

Final Thoughts

This skinny gravy recipe proves that you can enjoy all the comforting flavors of a classic gravy without the extra fat and calories. It’s incredibly versatile and easy to customize to your liking. So go ahead, pour it generously over your favorite dishes and savor every guilt-free bite! I encourage you to experiment with different herbs and spices to create your own signature skinny gravy. Don’t hesitate to share your creations and feedback – I’d love to hear how it turns out!