‘I come from a family that considers gravy as a beverage.’
I love gravy & sauces, keto makes it even better because I get to use heavy cream!
Basic Creamy Keto Gravy
First you need some stock, bone broth, sous vide juice or a water/bouillon mixture.
I save every drop of my sous vide juices in a container, store it in the freezer to accumulate 2 cups worth. The finished gravy should yield four servings or two if it is really good.
A basic sauce for me needs a little flavour so I mince one clove of garlic and 2 Tbsp minced or diced onion. Sometimes I add diced mushrooms. It needs some fat for the saute, 1 Tbsp of ghee or butter.
I saute to about this stage.
Add 2 cups of stock and start reducing over medium heat stirring in the fond. Depending on the size of your pan it should evaporate or reduce in about 10 minutes or so.
At this stage you can add in your aromatics but this gravy is a basic one.
Reduce by at least half the original volume, the longer you go the stronger the flavours.
This about as reduced as I like to go. It is also the holding stage while the rest of the meal is tended to. It only takes 2-3 minutes to finish from the stage.
When you are ready for the gravy, bring it up to a really good simmer over a medium high heat. Pour in about a 1/3 cup of heavy cream, adjust aromatics, salt. pepper herbs etc…
Stir constantly scraping the sides of the pan. It should thicken fast.
This gravy has little crunchy fat pieces that are stirred in right before serving.
Sometimes I warm my perfectly cooked medium rare sous vide beef in the hot gravy just before serving.
For Curried sous vide chicken, I crisp the skin and serve the gravy on the bottom like this