Servings: 2 Cups
Ingredients
- ¼ cup vegan butter (I use Farm Boy Plant Based Butter)
- ¼ cup gluten-free flower
- 2 cups chicken broth (sub homemade bone broth)
- ½ tsp unrefined sea salt
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp dried herbs (I use thyme or rosemary)
- ¼ cup turkey drippings from pan (optional - may need to increase flour by 1-2 tbsps)
Instructions
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour to form a smooth roux. Cook for 1–2 minutes, stirring constantly, until lightly golden and fragrant.
- Slowly pour in the remaining ingredients, whisking continuously to prevent lumps.
- Continue cooking and stirring until the gravy thickens to your desired consistency.