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Paleo Gravy Recipe
- Prep time 5 Minutes
- Cook time: 10 Minutes
- Total time 15 Minutes
- Serves 2
- 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.
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