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Gravy is like the equivalent to frosting on a cake. It makes or breaks a meal. Gravy adds a lot of fun to a meal and brings variety to what would otherwise be a very boring plate of meat and mashed potatoes. Gravy is one of those foods I forgot existed in the AIP world, and then when I remembered it, I started using AIP gravy on everything!
I love this creamy AIP gravy recipe because it is simple, but adds so much flavor to a meal. This gravy takes only 5 minutes of active prep time and uses basic ingredients you already have on hand. The other thing I love about this AIP Gravy is that it is very customizable! You can switch out the broth and use different types of herbs to add the flavors you love! It also pairs well with these AIP Mashed Sweet Potatoes.
Tips and tricks for making this AIP Gravy
What type of broth works best?
I think any homemade broth you have on hand is the best option for this recipe. One reason being you know exactly how the broth is seasoned, but also because I think homemade broth is more nutrient dense and flavorful than anything you buy from the store. I typically save the broth off of the crockpot meals I make and freeze them in ice cube trays and store them in the freezer for when I need it for soups or sauces. Honestly any broth will work well, it just depends on the flavor profile you want to achieve.
What can I pair this AIP gravy with?
Mashed potatoes, poultry, seafood, and veggies can all go great with this recipe. You can put it on roasted or steamed veggies or meat prepared any way! Basically anytime you want to add extra flavor to a meal, gravy is a great option. On meat you typically want to pair a poultry based gravy with poultry, pork, or seafood. Beef based gravy tastes best paired with beef or other types of red meat.
Do I need to use fresh onion and garlic?
I like to use fresh produce in my cooking but dried spices and herbs are a great way to save time. You can use 1 ½ teaspoons onion powder in place of the fresh onion and ½ teaspoon garlic powder in place of the cloves of garlic. If you use garlic and onion powder, start with the broth and milk in a pan and add the garlic and onion powder into the AIP gravy with the rest of the seasonings and cook from there.
Making the AIP Gravy
Good Gravy, enough of the talking, let’s get to the AIP Gravy! In a small saucepan add a little olive oil and turn on to medium high heat. I used my 1.5 quart sauce pan and it worked great!
While the pot is heating, take ½ of the onion and chop into small pieces then add it to the heated saucepan. Cook the onions for about 2 minutes until they are slightly translucent. While the onions are cooking, peel and mince the garlic. Add garlic to the onions in the sauce pan and cook for another minute to allow the flavors to release.
If you are using garlic and onion powder you can start at this step! Next add in ¾ cup of the broth (reserving 1/4 cup), all the milk, and the seasonings to the onions and garlic. Cook for about 7 minutes total so the flavors of the herbs and garlic and onion can infuse into the liquid. Let the mixture come to a boil, and then turn down to a simmer.
While the broth is cooking, make a slurry. Mix the cassava flour with the ¼ cup broth until smooth and set aside. This is important so that the gravy does not clump up! Use 1 tablespoon for thin gravy and 2 tablespoons or more for thick gravy.
Add the slurry to the mixture after the mixture has simmered for 7 minutes. Stir until the slurry is well incorporated. Let the gravy cook for another 1-2 minutes until it has thickened. This yields about 1 ½ cups of gravy or 5 servings.
Serve immediately on mashed potatoes, meat, or veggies. To save for later, store in an airtight container in the refrigerator for up to a week or in the freezer for 4-6 months.
If you liked this recipe, you should check out these!
Easy AIP Gravy
Ingredients
- 1 Cup Broth chicken, turkey, or bone broth works great for this recipe
- ⅓ Cup Full fat coconut milk Canned works best
- 4 Large Cloves Garlic or ½ teaspoon garlic powder
- ½ Small Onion or 1 ½ teaspoon onion powder
- 1-2 Tablespoons Cassava flour See notes for my favorite cassava flour
- 1 Teaspoon Dried rosemary or other herb
- ½ -1 Teaspoon Salt start with ½ teaspoon, if your broth is not salty add 1 whole teaspoon
- ½ Teaspoon Black pepper
Instructions
- In a small saucepan (a 1.5 quart pot works well) add a little olive oil and turn on to medium high heat
- While the pot is heating, take ½ of the onion and chop it into small pieces then add it to the heated saucepan.
- Cook the onions for about 2 minutes. While the onions are cooking, peel and mince the garlic.
- Add the minced garlic to the onions in the saucepan and cook for another minute.
- (Skip to this step if using powdered onion and garlic) Next add in ¾ cup of the broth, reserving ¼ cup, all the milk, and the seasonings.
- Cook for about 7 minutes total so the flavors of the herbs and garlic and onion can infuse into the milk and broth. Let the mixture come to a boil then turn down to a simmer.
- While the broth is cooking, create a slurry by mixing the cassava flour with the ¼ cup reserved broth. Use 1 tablespoon cassava flour for thin gravy and 2 tablespoons cassava flour for thick gravy.
- Add the slurry to the gravy mixture after it has cooked for 7 minutes. Mix until well combined and let cook for another 1-2 minutes until the gravy has thickened. This yields about 1 ½ cups of gravy or 5 servings.
- Serve immediately on mashed potatoes, meat, or veggies. To save for later, store in an airtight container in the refrigerator for up to a week or in the freezer for 4-6 months.
