Paleo Gravy

Name: Paleo Gravy
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 40g Dried Porcini Mushrooms; 100g Grass fed Butter; 1 Small Onion Finely Chopped; 2 Cloves Garlic; 2 Tbsp Worcestershire Sauce; 3 Tbsp Balsamic Vinegar; 50ml Red Wine (optional); 1 Tsp Dijon Mustard; 2 Sprigs Fresh Thyme (sticks removed); 1 Sprig Fresh Rosemary (sticks removed); 250ml Bone Broth (or 2 organic Kallo Beef Stock Cubes in 250ml Water); 1 Tbsp Honey; WillPowders Collagen

25 mins

More effort

serves 4

Preparation Time: 5 mins

Cooking Time: 20 mins

Dan Kirkham

This recipe is for a delicious, thick gravy that doesn't contain any flour for thickening, and goes great with a Sunday roast or Christmas dinner.

Ingredients Method

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40g Dried Porcini Mushrooms
100g Grass fed Butter
1 Small Onion Finely Chopped
2 Cloves Garlic
2 Tbsp Worcestershire Sauce
3 Tbsp Balsamic Vinegar
50ml Red Wine (optional)
1 Tsp Dijon Mustard
2 Sprigs Fresh Thyme (sticks removed)
1 Sprig Fresh Rosemary (sticks removed)
250ml Bone Broth (or 2 organic Kallo Beef Stock Cubes in 250ml Water)
1 Tbsp Honey
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Method

Saute the onions in the butter until translucent. Add the garlic, Worcestershire sauce, balsamic and cook for a further two to three minutes.
Add the mushrooms with the water, red wine, mustard, herbs, bone broth or stock, collagen and honey and simmer for around 20 minutes.
Transfer the mix to a blender and blitz until smooth.
Put the mix through a sieve to get rid of any lumps and you should have a perfect gravy consistency. If you want to make it a bit thicker, just put it back on the heat and simmer until you have reached the required consistency