Gravy, Fat Free
Fat Free and Quick. Gravy powder varies from brand to brand, so I suggest buying a little packet and find the one that suits your taste.
Fat Free and Quick. Gravy powder varies from brand to brand, so I suggest buying a little packet and find the one that suits your taste.
- Carbohydrate 0.6796875 g
- Cholesterol 0.046875 mg
- Fat 0.09375 g
- Fiber 0 g
- Protein 0.15234375 g
- Saturated Fat 0.033515625 g
- Serving Size 1 1 Serving (60g)
- Sodium 68.9259375 mg
- Sugar 0.6796875 g
- Trans Fat 0.0043359375 g
- Calories 4 calories
Step-by-step
- Stove Top : Place the one and a half cups of water into a small saucepan and bring to a boil. Mix the three tablespoons of gravy powder with the half cup of reserved water and mix well, when water comes to the boil reduce heat and add gravy mix and keep stiring until thickened.
- Microwave : Place the one and a half cups of water into a microwave safe jug and cook on high for 2 minutes, while waiting mix the 3 tablespoons of gravy powder with the half cup of reserved water and mix well. When microwave has stopped add the gravy mixture to the jug and stir well then place back in the microwave on high for another minute, remove and stir well and place back in for one minute more.
Adding dry starch directly to boiling liquid creates stubborn, rubbery lumps because the exterior hydrates instantly while the center remains bone-dry. Slurrying the three tablespoons of gravy powder into the half cup of cold reserved water first prevents this failure by dispersing individual starch granules evenly. Commercial powders rely on modified starches and seasoned thickeners that hydrate rapidly under thermal energy, gelatinizing the liquid matrix without needing rendered fats to carry savory compounds. Stovetop preparation requires reducing the heat immediately after the main water hits a rolling boil of 100 degrees Celsius, then stirring continuously until the mixture achieves a smooth, glossy opacity that coats the back of a spoon. Microwave preparation splits the heating cycle into timed one-minute intervals to distribute thermal energy uniformly and prevent boiling over in standard glass jugs. Testing different commercial brands matters because salt levels and caramel coloring agents vary widely between manufacturers, directly altering the final viscosity and savory depth of the sauce.
