• • • • • • • • Originally created to cut some of the fat and the sugars while keeping all the flavor and sensory goodness of Granny’s Traditional Recipe, this version of Lite Country Gravy has become not only our go-to gravy for chicken fried dishes (both chicken and beef) it is the base for more than a few of our favorites.
This recipe is lighter country gravy that’s perfect for any dish you serve with Country Style Gravy.
While you may not want two cups of gravy to finish your dish, make the full recipe and ziplock package the extra in a freezer bag and freeze flat. It practically thaws in an instant and is a great on-hand ingredient to have handy.
Variations and other suggestions follow the basic recipe and are included here.
Ingredients Yield: 2 Cups
- 1 ¾ cup low sodium chicken broth (heated)
- ¼ cup heavy cream (add to hot chicken broth), stir
- 2 Tbs. oat flour
- 2 Tbs. all-purpose flour
- 2 Tbs. light olive oil
- 2 Tbs. unsalted butter
- 1 Tsp. each sea salt, fresh black pepper, granulated garlic (fresh garlic reduce by ½)
- Heat chicken broth two minutes in microwave and stir in heavy cream. Set aside.
- Heat oil and butter together in a skillet over medium heat until butter melts.
- Whisk flours together with seasonings and add to heated fats.
- Stir constantly for a minute or so to cook to a soft rue but do not brown!
- Add heated broth/cream to rue, slowly stirring constantly over medium heat until gravy thickens to desired consistently
- Transfer to warmed serving dish and enjoy!
Variations and Suggestions
Country Sausage Gravy (Biscuits and Gravy)
Cook a 1 cup scramble of your favorite country sausage in a medium skillet, add a pinch of cayenne pepper, then prepare the country gravy in the same skillet exactly according to the above recipe and serve over your favorite biscuits.
Béarnaise Sauce for Steak or Prime Rib (Also great garnish or sauce for cruciferous veggies)
• 1 cup-Lite Country Gravy•¼ cup-mayonnaise •1 Tsp-minced fresh French tarragon • 1 Tsp. quality Dijon mustard
Whisk cold Gravy, mayonnaise, tarragon and mustard together until smooth. Heat gently over hot (not boiling) water to bring to serving temperature of 125° F. Dollop on top of steaks upon serving or pass at the table.
Mushroom and Swiss Pasta Sauce
•2 Tbs. unsalted butter •2 cups sliced button or small Portabella mushrooms •2 cups Lite Country Gravy •2 oz. grated Swiss cheese •¼ cup dry white wine.
Melt butter in skillet and sauté mushrooms until tender. Add gravy, cheese and white wine. Heat gently over low heat, stirring often until cheese is melted and sauce is hot. Serve over cooked pasta of choice…delicious over Chicken & Prosciutto Ravioli.
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