Looking for a healthy gravy to accompany your holiday dish? Typical gravy recipes and sauces include high amounts of salt and fat. Try this velvet sauce recipe instead.* Low in calories and fat, it goes great with fish and chicken. Plus, check out the variation for a sauce to serve over turkey. This recipe makes one cup of sauce (about four servings).
Ingredients:
1 tablespoon shallot, minced (optional)
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup homemade chicken broth, warmed
Salt and ground black pepper
1 teaspoon dried basil leaves
Dash of lemon juice
Preparation:
In a large saucepan, over medium heat, melt the butter.
Add the shallots and simmer about 30 to 45 seconds. The aroma of shallots becomes noticeable.
Add the flour and whisk until the mixture becomes gritty, one minute or less.
Add the chicken broth and continue to whisk until the sauce thickens, about 2-3 minutes.
Add salt, pepper and basil to taste; finish with a dash of lemon juice.
Serve immediately
Variation:
Want a variation to go with turkey? Prepare the sauce as above, but substitute ½ cup of turkey drippings for half of the chicken broth. Use the broth to deglaze the pan by pouring in the broth and scraping the pan with a wooden spoon or spatula.
This recipe helps keep you healthy and steer clear of migraine by:
Avoiding high amounts of fat and salt
Did you try this recipe? Have a trigger-free recipe of your own to share? Comment below.
*This recipe is adapted from The Migraine Gourmet: A Guide to Migraine-free Cooking by Jerry Rainville (iUniverse Star, 2000). Learn more at www.migrainegourmet.com. Recipes in this book emphasize the use of fresh ingredients and avoidance of salt and fat. Jerry’s wife suffers from migraine and is a member of the National Headache Foundation.
