Easy AIP Gravy
This creamy AIP gravy recipe is simple, but adds so much flavor to a meal. This gravy takes only 5 minutes of active prep time and uses basic ingredients. Also, this AIP Gravy is very customizable! You can switch out the broth and use different types of herbs to add the flavors you love!
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.
Notes
This is my favorite cassava flour to use!
I think any homemade broth you have on hand is the best option for this recipe. Homemade broth is going to be more nutrient dense and flavorful than anything you buy from the store. Any any broth will work well in this recipe, it just depends on the flavor profile you want to achieve.
Mashed potatoes, poultry, seafood, veggies can all go great with this recipe. You can put it on roasted or steamed veggies or meat prepared any way! 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.
I like to use fresh produce in my cooking but dried spices and herbs are a great way to save on 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.