This Paleo gravy is absolutely amazing to have with a roast, sweet potato fries, steak and much more.
If you miss a good gravy, then this recipe will satisfy that craving. The best of all is this is a lot healthier for you!
Since you won’t be able to have most flours in your diet, this makes making a good gravy a bit harder. In this recipe, we will recreate the classic gravy in a way that doesn’t use any flours at all.
There are so many uses for this gravy, including as a gravy on some delicious roast pork or chicken. Personally, I would only cook this up fresh as it might not taste nearly as good reheated. If you do have leftovers or want to keep it stored for a bit, then it should last about 3-5 days in the fridge.
If you want to see how to do this paleo gravy recipe, then be sure to check out the video below. If you’re just after the text version, then we have the complete recipe right below the video.
Paleo Gravy Recipe
- 1 Tbsp. lard, dripping or ghee
- 1 onion, diced
- 2 garlic cloves, sliced
- 1 Tbsp. tomato paste
- ½ cup chicken stock
- Salt & Pepper
- In a small pot over medium heat, add the lard.
- Add the onion, garlic and cook until the onion is translucent.
- Add the tomato paste and chicken stock.
- Now bring to the boil and simmer for 3-5 minutes.
- Using a stick blender or a regular blender, blitz together until smooth.
- Return to the stove and cook until thickened.
- Season with salt & pepper.
- Serve & Enjoy
- You can do lots of variations on this gravy such as if you want mushroom gravy just sauté some mushrooms and add them in. If you wish to have pepper gravy, simply just add about two teaspoons of peppercorns. If you want the gravy to be creamy, then add some organic coconut milk into it. (Avoid adding too much as this will make it runny)
- You can add some cauliflower to the recipe as well. This addition will let you bulk out the paleo gravy a bit more. I would personally add about 1-2 cups of florets and increase the stock to about 2 cups. Make sure you cook the cauliflower all the way through before blitzing to avoid any lumps. You can also push it through a sieve to create a lovely silky smooth gravy.
- If you’re doing this with a roast, I would personally wait until the roast has finished cooking. When you place the roast on the side to rest, use all the fats and liquid the roast has produced while it has been cooking. You can probably switch out the lard/dripping for the roast fat.
- If you’re struggling to thicken up the gravy, you can use some tapioca flour. Before adding it to your liquid mix it with a little bit of water. This method will form a paste and will mix in a lot easier help preventing any annoying lumps.
If you’re curious about how many calories this gravy might add to your dish, then you can find the nutritional information below.
As I mentioned earlier, this gravy will go amazingly well over some sweet potato fries. The recipe for fries is pretty simple so you will have a pretty good meal that won’t take you too long to cook up.
If you want to leave us some feedback on the paleo gravy such as improvements, variations and anything else. Then please be sure to drop us a comment below.