Quick and Easy Shallot Gravy (THM FP)
This quick gravy has easily become a dinner staple in my house. It's just as easy to make a big batch for a holiday meal as it is to do 4 servings on a weeknight, and it takes just 5 simple ingredients.
I love this recipe because literally anyone can do this. It doesn't take a ton of time or skill, and the flavor is always on point. Plus, it can go with ANY meal - who can be mad about that?
This sauce is wonderful with chicken, pork chops or tenderloin, and would even be great over steak.
In my 5-ingredient count, I do not count butter or salt and pepper, as those are pantry items. I do have a few additional flavor options to add freshness and depth, but they aren't a necessity.
Start by gently sautéing the garlic and shallots together in 1 Tbsp of unsalted butter or coconut oil. Do this on low heat so that the garlic doesn't burn, and you will only sauté for 2-3 minutes.
Really, who doesn't love the smell of garlic and shallots cooking away? It's one of my favorite things. If someone made a candle with that scent, I would be all over it.
Next, add the broth and turn up the heat just a smidge.
Add in the gluten free Worcestershire sauce . This is mainly for salt and to help "brown" the gravy. You could also sub with liquid aminos. Also add the dijon mustard here, if using. I usually add a teaspoon of dijon to my gravy, but this time I didn't because I was out. Still tasted great, so don't go out of your way if it's not a pantry item for you. Sprinkle on the xanthan gum and whisk. Not much xanthan gum is used here, because it thickens up more with heat and whisking - all it needs is a little time. Don't be too heavy-handed with it because it will get gummy. Just be patient and whisk.
The mixture will simmer for about 5 minutes and reduce slightly. Keep whisking every other minute until you get the thickness you desire.
Take it off the heat, add the parsley, if you're using it and serve.
It's the perfect, light complement to any meal.