Gluten Free Champagne Flaxseed Gravy
While nothing beats the taste of gravy made the good old fashioned way, my body is not permitting me to eat flour this year, so I came up with this healthy alternative version. It is slightly grainy, and tastes like a hint of flax, but other than that its good! It tastes better a few days after making it, so I prep ahead and reheat later.
1 cup ground flaxseed (measure after grinding)
1/2 c butter
32 oz chicken, turkey, or other very flavorful broth
2 T minced fresh sage or 1 T dried
1 T minced fresh oregano or 2 t dried
1 t salt
1/4 t white pepper
1/2 c champagne – can be fresh, flat, doesn’t matter
In a deep pot over medium heat melt the butter. When melted add the ground flax and stir till it gets slightly thickened. Do not burn, do not stop stirring. Add broth, turn up the heat, and whisk constantly till it reaches a bubbly boil and gets thickened to the consistency you like. Do not walk away without stirring 🙂 Burnt gravy is awful. When the mixture is thick, remove from heat and whisk in the sage, thyme, salt, pepper, and champagne. Let cool. I then put it in a high speed blender to reduce flax lumps and blend further. If you are really into no lumps, I assume you could strain it but I haven’t tried. Chill in the fridge for a few hours to overnight to thicken. You can reheat it just fine. It seems to get better with age!