Hey Karen,

Just wanted to thank you for your gravy tips the other day - tonight I made a delicious, thick (& BROWN! ) gravy that even my picky, non-LC guy enjoyed.

Thanks again!
Wynter

You're welcome! It's nice to know that someone actually listens to me!

Karen

I woulda listened, but I wasn't hanging in that corner!! How about putting the tips in here?

I'll let Wynter do it. She's now a gravy expert!

Karen

Well I'm happy to share All credit goes to Karen of course, and all mistakes are mine

My biggest problem with my gravy was getting it brown!! So the problem has been solved by letting the juices from the meat continue to cook in the roasting pan in the oven so they get brown and 'caramelized' and then I add my chicken broth and wisk it to get all the yummy bits off the bottom and transfer it to a pot. I then add some creamed cauliflower, wisk it in and bring it up to a boil on the stove. Then I sprinkle some xanthan gum on the top and wisk like crazy until it's all incorporated.

This seems to make a nice, thick, brown, tasty gravy which I'm *so* pleased with. I also tried it tonight working from a couple of fast fry steaks I did in the frying pan... I let the juices cook down til they were almost burned, added the broth etc etc and it worked perfectly yet again.

I won't even start on how good the gravy tastes on LC yorkshire pudding

Thank you again Karen!!
Wynter

Cool! Thank you! I think the other night I caught the part about returning the roasting pan to the oven to continue the browning of the juices, but not the rest... Now I know!

Well done Wynter! I couldn't have said it better myself.

Karen

Can you please share the gravy recipe and tips?

Scroll four posts up. Wynter has it all figured out.

Karen

hmmm so meat juices, creamed cauliflower???? and gum?

That's right. In low-carbing, there are times when you have to take a leap of faith. I think the most important point though is letting the meat juices get good and brown before making the gravy. A lot of low-carbers have mashed/pureed cauliflower as a staple vegetable so it's easy to just throw a spoonful into a gravy.

At some point, we have to face the reality that there are no straight across the board substitutions for all the things we depended upon and took for granted in high-carb life like flour and sugar. Many people have come up with some great solutions which can be weird, but they work.

Karen

Mmmmm gravy

It looks/sounds strange, but it WORKS.. and it's very very tasty!!

Wynter

I'm SO there! Hot roast beef sandwiches tonight!!!!!!!