Bone Broth Gravy


Bone broth gravy is rich, flavorful, and nutritious. Unlike other gravies, this one is thickened with roasted onions, which gives it a creamy texture and a complex, slightly sweet flavor. I make this gravy to go with braised bone-in meats that make their own bone broth.

Freeze any leftover gravy in an ice cube mold so you can use small amounts to enhance, enrich, and thicken sauces, soups, and stews.

  1. Braise any bone-in meat or poultry, covered, slowly in a low oven with 4 cups of water, 2 onions each cut into 8 wedges, and a quartered lemon. For extra flavor, add herbs (bay, thyme, rosemary) and/or aromatic vegetables (carrot, celery, fennel). 
  2. Once the meat is fully cooked, transfer it to a cutting board or serving plate to rest. Cover it loosely to keep it warm.
  3. Remove and reserve the onions, and any vegetables you wish to serve. 
  4. Squeeze the lemons into the roasting pan, then strain the braising liquid (which is now bone broth) and allow it to cool slightly.
  5. Use a hand blender, stand blender, or Vitamix to blend the bone broth and onions until smooth. If you like, add a dollop of Dijon mustard, which will give the gravy another layer of flavor and add a bit more body.
  6. Taste the gravy for seasoning and make any necessary adjustments. Whether you will need to add salt will depend how you seasoned the braise. 
  7. Serve it hot and store any leftover gravy in the fridge or freezer. Like any properly made bone broth, it will solidify into a gel once you chill it.