Gravy on roasted pork chop with sauerkraut.


This is the most amazing no flour, no milk gravy I’ve ever tasted.

I recently got the idea for this amazing no-flour, no milk gravy, from reading about it at this blog:

After reading about how she made the gravy and  how she used it, I decided to make a few changes for my personal use.

If you look up her recipe, you will find that she starts with a pan of meat drippings from meat that is being browned for a pot roast or other stew. The meat is then stewed in the gravy. I did not have any meat that I wanted to cook in the gravy and, I wanted to do the recipe without having the meat drippings but still create a gravy that had a rich flavor.

I decided to create it using the old fashioned method of making chicken or sausage milk gravy. Ok, this does not have either flour, to brown. Instead I browned the cauliflower and carmelized the onions.

It sure does taste a lot like that old fashioned gravy and its much easier to make. No lumps!!

It does have cauliflower, chicken bone broth and onions and sea salt.


Finely Chop enough fresh cauliflower to equal 4-5 cups.

Coarsely chop a heaping cup full of onion.

Heat a good quantity of lard, lard and coconut oil or olive oil  in a heavy bottom pan. I used a cast iron dutch oven.

Place the onion and cauliflower pieces into the hot oil. 

Add in 1 tsp sea salt or more to taste.

Sautee, stirring frequently, until the vegetables start to get soft and turn a light golden brown.  This takes about 10 minutes.


Add a full quart of chicken bone broth. It can be flavored with thyme, sage, etc. or not.

Simmer until the broth starts to thicken.  About 5- 10 minutes.

Remove from the heat. I let it cool a little bit and then I processed it in a blender.

NOTE: When processing a hot item, in a blender, I hold the small center lid cracked open just enough to let steam escape.

Taste for seasoning and Voila! you have the most delicious gravy that is great on cooked meat, mixed with cooked and seasoned ground turkey or seasoned ground pork.

I ended up with a full quart of gravy that will be used, with Sweet Potato Biscuits. A recipe that I am in the process of refining into a really good biscuit.  

Sausage gravy and biscuits being served up soon!

Cooking with Love in My Nonesuch Kitchen,


Version 2




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