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Best AIP Gravy is a rich flavorful recipe, packed with umami ingredients and with just the right texture, but without any thickeners.
Use Paleo AIP Gravy for Thanksgiving turkey, Christmas dinner, hearty meals over roasted chicken, with veggies or mashed parsnips or to make pot pie. You’ll love the rich flavor and perfect creamy texture!
In addition to being Paleo and AIP, this recipe is Gluten-free and Whole30.
Ingredients in Paleo AIP Gravy (with bacon)
Bacon is one of the secret ingredients in this umami recipe that delivers that perfect flavor and texture. The other secret ingredients are onions and dried mushrooms.
As mentioned below, the mushrooms are optional, but they deliver big on flavor. (Note: I do make this recipe for my husband without the mushrooms, and he loves it, so it’s great either way.)
The onions create the smooth creamy texture, combined with coconut milk and broth, in the absence of any flour for thickening.
You’ll love the gourmet outcome, plus how fast and easy this recipe is to make. You may make Best Paleo AIP Gravy ahead of time, too. Whether you’re prepping holiday gravy or making pot pie sauce, it’s easy to meal prep.
All of the ingredients are:
- coconut milk
- broth — Use store bought, or make easy Meat Stock (beef or chicken)
- onions
- bacon
- dried mushrooms — This ingredient is optional. Dried mushrooms can be found at most local grocery stores, and they add a nice umami flavor and depth. But they can be omitted. Better to include if you can. (These are my favorite dried mushrooms.)
- garlic
- sage and thyme — You may also use or sub in dried rosemary.
- sea salt
How to make Best AIP Gravy
- Place whole bacon slices into sauté pan over low heat, to begin rendering slowly, while you slice the onions.
- Add onions to the pan, with sea salt, and cook over medium-high heat for about 8 minutes, until onions are beginning to soften and wilt.
- Add garlic and herbs, lower heat to low, and cook 10 more minutes, covered, until fragrant and softened.
- Pour in coconut milk and broth, with optional soaked mushrooms. Raise heat to medium to bring broth to a simmer, then reduce heat to maintain simmer once covered. Simmer 5 minutes.
- Allow to cool slightly, then transfer to a blender. Purée until smooth, at medium to medium-high speed, about 35 seconds. Pour back into pan, and reheat, stirring occasionally, until steamy hot.
We get incredible flavor and texture from puréeing the sautéed onions, bacon, garlic, herbs, creamy coconut milk, broth and optional mushrooms! You will love the indulgent outcome and pouring this all over your roasted meat, stuffing, smashed veggies and more.
Best Paleo AIP Gravy (no flour or thickeners used, with bacon & onions)
Equipment
Ingredients
- 3 slices bacon
- 3 large onions thinly sliced, or 5 small onions, about 2 lbs
- 1 teaspoon sea salt
- 3 cloves garlic sliced or chopped (optional)
- ¾ teaspoon sage dried
- ¾ teaspoon thyme dried
- 1 cup coconut milk , full fat
- 1 cup broth or Easy Meat Stock (or 1 extra cup of coconut milk, for extra creamy, if preferred)
- ½ ounce dried mushrooms optional, soaked in hot water for 15 minutes
Instructions
- Place whole bacon slices into sauté pan over low heat, to begin rendering slowly, while you slice the onions.
- Add onions to the pan, with sea salt.
- Cook over medium-high heat for about 8 minutes, until onions are beginning to soften and wilt.
- Add garlic and herbs, lower heat to low, and cook 10 more minutes, covered, until fragrant and softened.
- Pour in coconut milk and broth, with optional soaked mushrooms. Raise heat to medium to bring broth to a simmer, then reduce heat to maintain simmer once covered. Simmer 5 minutes. Allow to cool slightly, then transfer to a blender.
- Purée until smooth, at medium to medium-high speed, about 35 seconds. Pour back into pan, and reheat, stirring occasionally, until steamy hot. Serve!
Nutrition
You can Pin Best Paleo AIP Gravy here:
Karen says
Hi Megan, I’ve now made this recipe a few times, usually with the dried mushrooms, but this last time without. Both recipes are fabulous. I’ve made the pot pie, and we love it, and that’s how I first tried this gravy recipe. Glad to see it on its own here. We’re going to use it for our turkey and your wonderful AIP stuffing this year. What do I see in the small bowl that you have gravy on that looks like a variation of mashed potatoes. Thanks, Megan!
Megan says
Hi Karen! Thanks so much for sharing your feedback and experience with the pot pie, this recipe and the variation! 🙂 I’m SO glad you enjoy it. The veggies are mashed parsnips. Here’s that recipe if you haven’t seen it: https://eatbeautiful.net/mashed-parsnips-crispy-parsnips-on-top/ Happy Thanksgiving!! 🙂