Fody's Easy Low FODMAP Gravy

We can think of many times that we want Low FODMAP biscuits and gravy, such as when the winter holidays roll around. While you can wait for the turkey to rest and use the pan drippings, we think being able to make Low FODMAP gravy ahead of time is a huge boon to the host. This Easy Low FODMAP Gravy recipe will be your new favorite Low FODMAP recipe! The color of the gravy will depend on how well you brown the flour and also whether or not you do whisk in any pan drippings. It will range from fairly pale to a rich mahogany brown.

This recipe used Low FODMAP Chicken Soup Base and Fody's Low FODMAP Lemon & Herb Seasoning, which we always keep in the pantry.

Makes about 4 to 5 cups (960 ml to 1.2 L); serving size 2 tablespoons.

Whisk the water and Low FODMAP Chicken Soup Base together in a saucepan and bring to a simmer over medium heat, whisking once or twice to help dissolve base thoroughly. Keep warm.

Melt the butter in a medium sized saucepan over low-medium heat. Add scallions and sauté, stirring often, until softened but not brown, about 3 minutes.

Sprinkle flour over butter/scallion mixture and whisk in to blend. Turn heat up to medium and cook for a minute or two or until flour just begins to color, whisking often. Whisk in Fody's Low FODMAP Lemon & Herb Seasoning.

Slowly add about 4 cups (960 ml) of stock, whisking all the while, until smooth. Continue to cook, whisking occasionally, until your Low FODMAP gravy begins to thicken. This will only take a minute or two. Add additional stock if necessary to achieve a nice thick but fluid gravy. Whisk until smooth. Whisk in pan drippings at this point, if using. Season to taste with salt and pepper. You can strain the gravy, if you like.

Your Low FODMAP gravy is ready to go, or you may cool it then refrigerate in an airtight container for up to 3 days. Reheat over low heat on the stovetop when needed.