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Paleo Gravy

Paleo Gravy

Preparation Time | 5 mins

Cooking Time | 20 mins

Servings | 4

By | Dan Kirkham

This recipe is for a delicious, thick gravy that doesn't contain any flour for thickening, and goes great with a Sunday roast or Christmas dinner. 


Step 1

Saute the onions in the butter until translucent. Add the garlic, Worcestershire sauce, balsamic and cook for a further two to three minutes.

Step 2

Add the mushrooms with the water, red wine, mustard, herbs, bone broth or stock, collagen and honey and simmer for around 20 minutes.

Step 3

Transfer the mix to a blender and blitz until smooth.

Step 4

Put the mix through a sieve to get rid of any lumps and you should have a perfect gravy consistency. If you want to make it a bit thicker, just put it back on the heat and simmer until you have reached the required consistency


  • 40g Dried Porcini Mushrooms
  • 100g Grass fed Butter
  • 1 Small Onion Finely Chopped
  • 2 Cloves Garlic
  • 2 Tbsp Worcestershire Sauce
  • 3 Tbsp Balsamic Vinegar
  • 50ml Red Wine (optional)
  • 1 Tsp Dijon Mustard
  • 2 Sprigs Fresh Thyme (sticks removed)
  • 1 Sprig Fresh Rosemary (sticks removed)
  • 250ml Bone Broth (or 2 organic Kallo Beef Stock Cubes in 250ml Water)
  • 1 Tbsp Honey
  • WillPowder's Collagen

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