Gluten–Free Gravy

The tenth of our 11 Wise Traditions Dietary Principles is to include gelatinous bone broth in soups, stews, sauces and gravy. Hence this recipe!

Broth: 2 cups of chicken, beef or turkey broth (plus any pan drippings if available)
Arrowroot Powder: 1 to 2 tablespoons (use 1 tablespoon for a light sauce, or 2 tablespoons for a thicker gravy)
2 to 3 tablespoons of cold water or cool broth
1 to 2 tablespoons of butter, ghee, or pan drippings for extra richness – optional
Salt and black pepper to taste, plus optional garlic powder or onion powder

Make the Slurry: Add the cold water or cool broth and whisk or shake well with a fork until completely smooth and free of lumps. (Never add dry arrowroot powder straight into hot liquid, or it will clump.) Watch a quick demonstration on how to mix an arrowroot slurry and thicken hot broth into a smooth sauce.
Heat the Broth: Pour your 2 cups of broth (and any pan drippings or butter, if using) into a saucepan over medium heat. Bring the liquid to a gentle simmer or light boil.
Thicken the Gravy: Lower the heat slightly, then slowly pour the arrowroot slurry into the hot broth while whisking constantly. Continue to whisk and cook for about 30 to 60 seconds (up to 2 minutes) until the gravy thickens to your liking.
Season and Serve: Remove the saucepan from the heat. Stir in salt, black pepper, or herbs to taste, and serve immediately. (Note: Arrowroot gravy breaks down and thins out if overheated for too long or frozen and reheated, so it is best made right before serving.)