Low Sodium Gravy Recipe
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Jump to RecipeThis low sodium gravy recipe is delicious, simple to make, and is ready in just 10 minutes! Make thick and tasty turkey, chicken, or beef gravy in no time – great for the holidays or any night of the week.
This easy gravy recipe is great for Thanksgiving turkey, a Christmas or holiday roast, or with any meat or potatoes. You can use pan-drippings if you are cooking meat, or use chicken/beef/vegetable stock instead if you don’t have any drippings. Either way, this no-salt-added gravy comes together quickly.
Try this gravy on low sodium roast turkey, low sodium pot roast, or low sodium baked chicken breasts for a tasty meal! And don’t forget to add some to low sodium mashed potatoes.
The holidays are almost here, which means it’s gravy season! For our family, no Thanksgiving is complete without (gravy)boat-loads to smother over our low sodium turkey. I’m dedicating this recipe to my dad, who is the ultimate gravy-lover, and needs some tasty low sodium gravy in his life.
Making gravy couldn’t be easier! Just follow our step-by-step guide below or watch the video, it’s ready in about 10 minutes total.
You can make this recipe with meat drippings and the juices at the bottom of the pan (if you are roasting a turkey or chicken yourself). Or use a low sodium/no-salt-added chicken stock instead. Either way, you get delicious flavor to add to your meal.
Why This Recipe Works
- A great low salt/low sodium addition to your holiday table!
- It’s versatile – make it with drippings or broth/stock.
- This low sodium gravy tastes great – and you can add more herbs or spices as desired!
- Ready in 10 minutes, you can quickly make this gravy while the meat rests.
- It’s an easy one-pan recipe, cooks of any skill level can successfully make this dish.
Ingredients You’ll Need
- Unsalted butter or other cooking fat – I made this recipe without any meat drippings or fat. If you cooked a turkey or chicken from scratch, you can use some of the fat from the drippings instead of butter.
- Low sodium broth/stock or pan drippings – for gravy, using the pan drippings from the turkey works great! If you don’t have drippings, then chicken stock, beef broth, or vegetable stock are great alternatives.
- All Purpose Flour – thickens the gravy! I start by melting the butter (or other fat) and stirring the flour into that. By following those steps (making a roux) you won’t get any lumps in your gravy.
- Onion Powder and Garlic Powder – I find both of these to be great flavor additions to the gravy.
- Black Pepper – adding a little fresh cracked black pepper gives a nice spice and taste.
See the recipe card below for a full list of instructions and ingredient amounts!
Other Substitutions or Additions
- For spices, you can add in any that you are using on the meat – rosemary, thyme, or paprika can give the gravy different flavor profiles.
- Adding fresh herbs (especially chopped parsley) is another great way to switch it up.
- You can use whole wheat flour instead of all purpose, or a gluten-free flour if desired.
How To Make Low Salt Gravy
Step 1: In a medium saucepan, heat the butter (or cooking fat) over medium meat.
Step 2: Sprinkle in the flour, and mix well. This makes a roux, which will thicken the gravy.
Step 3: Add in the drippings/cooking liquid/or stock/broth, and whisk together well.
Step 4: Add in the garlic powder, onion powder, and black pepper. Whisk well to combine.
Step 5: Continue to simmer over medium heat until gravy starts to bubble. Remove from heat.
Step 6: Transfer to a gravy boat, and ladle over turkey, chicken, or beef – enjoy!
Recipe FAQs
This low sodium gravy recipe has ~10mg sodium per 2-tablespoon serving. Other gravy recipes may have different values, based on the ingredients they use. Your recipe will also vary based on if you use stock or drippings (as turkey or other meats can have different amounts of sodium in the drippings).
Yes, if you are using butter and chicken/beef stock to make the gravy, it’s easy to make it ahead of your meal. Just follow the recipe below. If you are planning on making gravy from the meat drippings (like when roasting a turkey) then you’ll want to make it after the meat has finished cooking and use the drippings then.
When stored in an airtight container, this gravy will last 3 or 4 days.
You can either microwave the gravy until warm, or heat in a saucepan over low heat.
Expert Tips
- Mixing the flour and cooking fat to make a roux first before you add the stock or drippings, will ensure you have a lump-free gravy.
- You can use a wire whisk instead of a spoon to mix.
- If you don’t have enough drippings, you can add store-bought stock to the gravy (just make sure the stock in low sodium or no-salt-added).
- I used a low sodium stock for my gravy so I can get precise sodium measurements – but pan drippings work (but will likely differ in sodium content).
Serve This Gravy With:
- Low Sodium Grilled Chicken
- Low Sodium Meatloaf
- No-Salt-Added Stuffing
- Low Sodium Roasted Chicken and Vegetables
- Low Sodium Pork Tenderloin
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Gravy
Equipment
- Saucepan
- Spoon or Whisk
- Ladle
Ingredients
- 2 tablespoons unsalted butter or other cooking fat
- 4 teaspoons all purpose flour
- 1 cup low sodium chicken stock or beef/vegetable stock or drippings *see note below
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- In a medium saucepan, heat the butter (or cooking fat) over medium meat.
- Sprinkle in the flour, and mix well. This makes a roux, which will thicken the gravy.
- Add in the drippings/cooking liquid/or stock/broth, and whisk together well.
- Add in the garlic powder, onion powder, and black pepper. Whisk well to combine.
- Continue to simmer over medium heat until gravy starts to bubble. Remove from heat.
- Transfer to a gravy boat, and ladle over turkey, chicken, or beef – enjoy!
Notes
-
- Use cooking fat instead of butter – If you cooked a turkey or chicken from scratch, you can use some of the fat from the drippings instead of butter.
-
- Use pan drippings instead of stock– for gravy, using the pan drippings from turkey/meat works great! If you don’t have drippings, then chicken stock, beef broth, or vegetable stock are great alternatives.
- Mixing the flour and cooking fat to make a roux first before you add the stock or drippings, will ensure you have a lump-free gravy.
- You can use a wire whisk instead of a spoon to mix.
- If you don’t have enough drippings, you can add store-bought stock to the gravy (just make sure the stock in low sodium or no-salt-added).
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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