- 3 tablespoons tapioca starch (3.5 tbsp potato starch for non paleo)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons melted butter or turkey drippings (Earth Balance Spread for vegan butter)
- 2 cups milk (or any plain dairy-free sub). Chicken or Vegetable Stock can also work.
- 2 tablespoons additional butter
- additional salt to taste
- In a medium to large bowl, whisk together tapioca starch, salt and pepper.
- Slowly whisk in your milk until combined evenly. Pour melted butter (or drippings) over top and combine again.
- Pour milk mixture into a large pan. (The pan needs to be large, as the whisking can cause splatter in a smaller pan). Cook on medium heat, whisking the entire time so the tapioca does not stick to the bottom of the pan.
- At about 3 minutes in, the liquid will start to thicken, continue to whisk vigorously. You will notice that soon the liquid will start to thicken more quickly. As soon as it hits the thickness you desire, take it off the heat.
- Add in your pats of butter and stir the gravy while it melts and add additional salt to taste. If the gravy has thickened past the point you like, whisk in one or two tablespoons of milk or stock until you have the consistency you desire. (If for any reason you want to thicken the gravy, add 1 tbsp of tapioca starch to a small dish and whisk in 2 tbsp milk or stock. Add this mixture into the gravy and heat until gravy thickens).
- Leftover gravy can be refrigerated. It will solidify somewhat in the fridge, so reheat with a bit of milk or stock to thin it out. Enjoy!
Keywords: grainfree, paleo, glutenfree, dairyfree, vegan, gravy, thanksgiving