Roy’s Light & Quick Gravy

Yields 6 (1/3 cup) servings 0 Better Balance Bites/Blue Points

Calories 17 Fat 0.7g Carbs 2.1g Protein 0.5g

Ingredients

· 1 Tbsp light butter (I use I Can’t Believe It’s Not Butter Light)

· 2 cups + 2 Tbsp broth of your choice, divided

· 1 tsp Better-Than-Bouillon of your choice OR 1 bouillon cube

· 3/4 teaspoon dried thyme

· 1/2 teaspoon poultry seasoning

· 1/4 teaspoon onion powder

· 4 tsp cornstarch

· Salt and pepper, to taste

Directions

1. In a small saucepan, melt the light butter over medium-high heat. Once melted, stir in the 2 cups of broth, the bouillon, thyme, poultry seasoning, and onion powder. Bring to a boil, stirring frequently.

2. As the broth heats up, combine the 2 Tbsp of broth with the cornstarch. (This is called a "slurry.”)

3. Once the broth has been boiling for a minute, stir in the cornstarch slurry. Continue stirring as the gravy thickens, 1 to 2 minutes. Add salt and pepper to taste.

4. Remove from heat and serve immediately. OR keep the pan on a warm setting if not using it immediately.

Notes

· Mushroom Gravy: Brown some fresh or canned mushrooms in the butter before continuing with the recipe.

· Onion Gravy: Sauté some diced onions in the butter before continuing with the recipe.

· Sausage Gravy: Brown some sausage in the butter before continuing with the recipe. Use only 1 3/4 cups of broth and mix the cornstarch into 1/4 cup of fat-free half & half instead of the broth and cook down until to the desired thickness.

· If you rest the meat you will be serving after cooking it, add any accumulated juices to the gravy for added flavor.

· Feel free to mix and match broth and bouillon. Chicken broth is nicely enriched with beef bouillon. Beef bouillon is less beefy by adding chicken bouillon. Garlic Better Than Bouillon is great with any flavor broth.