What’s not to love about a rich tasty gravy you can whip up in just a few minutes?! It amps up the flavor of a simple chicken or turkey cutlet or a slab of meatloaf with umami goodness! You don’t need to wait till Thanksgiving to give this a go! Since discovering Otto’s Cassava Flour I am enjoying this easy gravy as part of my regular rotation. Here is what I do…
Simple Shallot Gravy
(This recipe makes 1 large or 2 small servings, but you can use the same ratio to make a larger batch with a little kitchen math.)
Shallots, 1 large or 2 small, peeled and sliced
Tintsar Brown Butter Ghee (olive oil works too, but brown butter ghee adds richer flavor)
1 heaping teaspoon of Otto’s Cassava Flour per 1/2 cup of water, whisked until dissolved without lumps
Pan meat juices saved from preparing your meat cutlet
- Pan sauté chicken or turkey cutlet/s in brown butter ghee or olive oil till browned and just cooked through. Since these are thin they cook up quickly!
- Transfer the cutlet/s to your plate or platter.
- Add the shallots to the pan with the juices and sauté them with a little more olive oil or tin star brown butter ghee till the shallots begin to brown.
- Add the cassava flour and water mixture to the pan and cook on medium heat, stirring until it reduces and thickens to a gravy texture.
*Too thick? Add a touch more water and blend in to the gravy.
*Too thin? Dissolve a little more flour blended with a small amount of water and work in or reduce uncovered.
- Add in flavorings as desired…I usually season simply with a pinch of a nice rich smoked sea salt. Other flavoring options include a splash of coconut aminos, onion powder, or experiment with some herbs like sage for a little Thanksgiving flavor.
- Spoon over a chicken or turkey cutlet or a slab of meatloaf and pair with some savory sides like mashed Japanese yam or cinnamon roasted delicata squash.
You CAN make this gravy as a stand alone recipe without the meat juices, as I often do if I am pulling a piece of turkey meatloaf out of my freezer stash. In that case just skip to step 3 and start by really browning the shallots well in the ghee or oil. Browning them well is what will give your gravy a little color and deeper flavor without the pan juices.
Sending out thanks to my instagram friend Samantha of @thegardencavegirl for testing this recipe and for her editorial help on this post! If you don’t follow her already, you should! She inspires me regularly with her amazing garden skills and her many yummy plates!