No-Fat Gravy

No-Fat Gravy

  • Prep Time: 5 mins
  • Total Time: 15 mins
  • Servings: 8-10

    • About This Recipe

    “This is a very easy and quick NO FAT gravy to make. No fuss and you do not have to worry about the gravy going lumpy. I developed this recipe almost 20 years ago using my homemade chicken broth or vegetable broth.”

    Ingredients

  • 3cups fat free chicken broth or 3cupsvegetable broth
  • 1 (10ounce) cans mushroom stems and pieces, include liquid
  • 1/4 teaspoonblack pepper
  • 1teaspoongranulated garlic powder
  • 1teaspoonchicken soup base
  • 1teaspoonsoy sauce
  • 1teaspoonWorcestershire sauce
  • 4tablespoonsinstant potato flakes( Idaho)

    • Directions

  • In a large frying pan, add broth, mushrooms and liquid and bring to boil.
  • Add pepper, garlic powder, chicken soup base, soy sauce and Worcestershire sauce, stir to blend.
  • While still at boil, add potato flakes stirring constantly until gravy thickens to a desired consistency.
  • Use additional instant potato flakes if gravy is too thin.
  • If gravy gets too thick, add small amounts of water.
  • Adjust seasonings to taste.
  • If you desire a brown color, add a few drops of (Bovril, beef concentrate).
  • This gravy is excellent with roasts or chicken.

    • Reviews

  • “This recipe is a Godsend to me – most bought gravies are loaded with salt. I was able to reduce the sodium even more by using reduced sodium broth. Sometimes I make homemade beef broth, so I’ll use that to try making a beef gravy with this recipe.”

  • “Also tried this recipe using beef broth and beef powder. Excellent!”

  • “Marvelous Creation!I bought some potato flakes just for this recipe. and thank god i did – i will definetely be making this in the future. =)”

  • “Great gravy Uncle Bill!Our turkey thanks you too!”

  • “This gravy can’t be beat!It had amazing flavor, and no lumps!”

  • “I made a roast and wanted to make a good beef gravy.I substituted anything saying chicken for beef, and made as directed in the recipe. I also used the drippings from the meat, as there was really no fat to speak of from my Tri Tip roast.The gravy was excellent!Nice and smooth and really flavorful.A perfect addition to my meat and mashed potatoes.I will treasure this technique for making gravy.Thanks Uncle Bill!”

  • “This works WONDERFULLY!I actually have started using the ‘instand potato approach’ to thicken many other sauces I make, as it takes less of it to accomplish the job than flour would. I didn’t have canned mushrooms, so I did my version with fresh mushrooms and just added a bit of extra broth to compensate.”

  • “Great recipe when you need some gravy.Really easy to make and has a good flavor.Thanks for coming up with this recipe Uncle Bill :)”

  • “Great recipe!”

  • “Great recipe Bill.Thanks so much for sharing.It was a huge success at my house for Thanksgiving!Arlene”

  • “Thanksgiving gravy was Wonderful using this recipe!Everyone loved it.I used the leftover gravy today in my Turkey Pot Pie. MMMMMmmThanks Uncle Bill. Debbie”

  • “This gets 5 stars on originality alone.I had never heard of doing gravy this way before, and wanted to find a way to make it fat-free.It worked!My husband didn’t even know the difference!This is a great method, one I will be using often.Thanks!”

  • “I made baked chicken breasts tonight for dinner and because my husband prefers dark meat I wanted to make something to put on it.This gravy was perfect!He (and the rest of us) loved it.”

  • “Quick and easy way to makeshift some gravy when the cupboards are bare. Used beef boulion and did add the extra beef concentrate/browning liquid. Was good with the meatloaf and mashed taters we had for supper- thanks for the recipe!”

  • “What a wonderful gravy.I also used no salt soy sauce and no salt worcestershire sauce (from another site).I did have to add another tablespoon of instant potato flakes.This will what we use for the big turkey day.Thanks so muxh for sharing.”

  • “Uncle Bill, I really don’t want to give this a bad review, after 6 positive ratings. This recipe really had me stumped, followed it exactly with the exception of increasing the potato flakes. So I was shocked on how horribly salty it was, so much so that I couldn’t eat it (my boyz and DH opted for no gravy). I gave this alot of thought, (something I normally try not to do), Used reduced sodium/reduced fat chicken broth, I breathed a sigh of relief when I found the culprit-it was the CHICKEN BASE! 1 tsp equals 29% sodium-x 3 to equal 1 Tbsp. as stated in the recipe amount came up to 87% sodium-for the Chicken Base along. I have been able to sleep once again since the mystery was solved! Next time I’ll change it to 1 tsp.-not 1 Tbsp.”

  • “Easy do ahead recipe – good flavor I found I had to use 8 tbsp of potato flakes not 4. I made the gravy the day ahead and after I had cooked the turkey, removed the grease from the roaster I then poured this gravy into the roaster to heat and got all the little turkey bits in it.Thanks Uncle Bill this is a keeper”

  • “Really delicious,but I also had to improvise with about 7 stemmed mushrooms, chopped and sliced, and I addded 2 tablespoons of cornstarch mixed with a little water. “

  • “This really hit the spot with my chicken cutlets yesterday. When I make it again, and I will, I will have to cut the sodium down as I found it too salty for my taste, but my students did not think the same. Thanks for your great recipe!”

  • “I had to improvise because I didn’t have all the ingredients on hand.I used fresh chopped mushrooms instead of canned, 1 chicken bouillon cube for the chicken soup base, and two tbl of cornstarch mixed with 4 tbl or water instead of the potato flakes.Pretty tasty!(Looking forward to trying the recipe as it was written to taste the difference.)”

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