This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them."
-John Fitzgerald Kennedy, Politician
Stirring the spread and flour together carefully is the key to this recipe and many that require a roux. By using less fat the flour can clump together but whisking the liquid into the roux slowly works great. Rich creamy gravy for your Mashed Yams!
Servings = 2 | Serving size =1/2 cup
Cooking Time = 60 Minutes
This recipe can be multiplied by 2,3.
This recipe does not make very good leftovers.
|1 cup||low sodium chicken or vegetable broth|
|1/4 cup||white wine|
|1 tsp||fresh rosemary leaves|
|fresh ground black pepper (to taste)|
|1 Tbsp||unsalted butter|
|2 tsp||all purpose flour|
Place the chicken stock, salt, white wine, water, fresh rosemary and pepper in a stainless steel or non-reactive sauce pan over medium heat.
Bring to a boil and reduce the heat until the liquid is simmering. Cook for about 20 - 30 minutes until reduced by half.
In a second sauce pan melt the spread over low-medium heat and then add the flour. Whisk together over low-medium heat. After cooking for about two minutes strain the liquid to remove the rosemary into the pan with the roux whisking continuously.
As the gravy thickens reduce the heat to low and simmer for about ten minutes whisking frequently.
Serving size = 1/2 cup
Servings = 2
Amount Per Serving
|Calories 77||Calories from Fat 30|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A 7%||Vitamin C 0%|
|Calcium 1%||Iron 3%|
|Vitamin K 2 mcg||Potassium 130 mg|
|Magnesium 5 mg|