Sage and Onion Gravy
Made from scratch with softened onions, dried sage, beef broth, and a touch of Worcestershire sauce for rich, deep flavor.
Ingredients
- 1 tablespoon butter unsalted
- 1 tablespoon extra virgin olive oil
- ¼ cup (41 grams) onion, chopped finely
- ½ teaspoon dried sage
- ½ teaspoon onion powder
- 1 ½ tablespoons all-purpose/plain flour
- 1 cup (236 ml) beef broth/stock (low sodium if possible) * see note
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt ** see note
- ¼ teaspoon ground black pepper
Instructions
- This recipe yields 1 cup (½ pint) gravy. You can double or triple the recipe to make more.
- To a frying pan/skillet add the butter and oil over medium heat. When the butter is melted and bubbly add the onions. Cook for about 6-8 minutes, stirring often until softened. Adjust the heat if needed so they don’t brown.
- Sprinkle in the sage and onion powder, mix. Add the flour and mix into the onions and a little sprinkle of salt, cook for a minute to take out the raw flavor. While stirring, slowly add the broth/stock and Worcestershire sauce. Stir until thickened. Taste and add salt and pepper to your taste.
- You can either strain out the onions by passing through a fine mesh sieve (mash the onions to get maximum flavor), or blend them into the gravy using an immersion blender. You can also add the cooled gravy to a blender to make it smooth.
- See the text above for chefs tips for success.
Video
Notes
* You can also use chicken, turkey or vegetable broth.
* * This will depend on how salty your broth is. You can add more at the end.
Nutrition
Serving: 1 | Calories: 200kcal | Carbohydrates: 6g | Protein: 2g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Cholesterol: 43mg | Sodium: 318mg | Fiber: 1g | Sugar: 1g