Carnivore Gravy

Prep time: 10 mins      Cook time: 30 min      Rest time: 30 mins     Total time: 1 hr 10 mins

Serves: 6+ people

This carnivore gravy is made with bone broth, butter, gelatin, and sea salt. Add milk or cream for a creamier gravy.

carnivore gravy


What you need to make Carnivore Gravy

Ingredients:

Equipment:

  • Cooking pot
  • Blender (if doing creamy gravy)

(for the full recipe, scroll to the bottom)

Substitutions

For a creamier gravy, replace 1 cup of turkey drippings (or broth) with 1 cup of milk or cream. Instructions are listed in the recipe.

For a thicker gravy, use 100% bone broth and no water or turkey drippings. Instructions are listed in the recipe.

carnivore gravy


How to make Carnivore Gravy

If a visual will help, watch the Instagram Reel for this recipe.

Bloom the gelatin.

Pour your cold water into a small bowl and sprinkle in the gelatin (ASHLEYR for 10% off).

Mix well and set aside to bloom. In a few minutes, the mixture should be like a thick jelly paste.

Make the gravy.

Add the butter to your cooking pot and bring to medium heat. Add the bone broth and turkey drippings (if using).

Note: if you don’t have turkey drippings, I recommend using 4 cups of bone broth. I used 2 cups of bone broth + 2 cups of water to make mine (I didn’t have turkey drippings) and the water created a thinner gravy. I wouldn’t recommend using water unless you have to.

Bring to a boil, then simmer for 20 minutes or so to reduce by about half.


Remove from heat and season the gravy.

Remove the gravy from heat. Salt (ASHLEYR for 15% off) generously to taste and add any herbs & spices you prefer, mixing well and tasting as you go. Rosemary, thyme, parsley, sage, onion, and garlic are great options.

Optional: add the milk/cream if making creamy gravy.

If you are opting for a creamy gravy, once the gravy cools a bit, blend it with your cream or milk.

Note: if using milk instead of cream, let your gallon sit in the fridge for 24 hours prior to making this recipe, then pour from the cream top. See “Tips to make the best…” section below for a picture.

carnivore gravy

Allow the gravy to cool and thicken.

Note: The gravy will thicken as it cools, but it will not become dense since traditional thickeners were not used. The final result will be liquid. Once refrigerated, it will gel. If using it out of the fridge, heat it to make it pourable again.

carnivore gravy


Tips to make the best Carnivore Gravy

  • If you don’t have turkey drippings, I recommend using 4 cups of bone broth. I used 2 cups of bone broth + 2 cups of water to make mine (I didn’t have turkey drippings) and the water created a thinner gravy. I wouldn’t recommend using water unless you have to.
  • If using milk instead of cream, let your gallon sit in the fridge for 24 hours prior to making this recipe, then pour from the cream top. See below for a picture.
  • The gravy will thicken as it cools, but it will not become dense since traditional thickeners were not used. The final result will be liquid. Once refrigerated, it will gel. If using it out of the fridge, heat it to make it pourable again.


Other favorite dinner ideas:

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Carnivore Gravy

carnivore gravy

 

Carnivore Gravy

This carnivore gravy is made with bone broth, butter, gelatin, and sea salt. Add milk or cream for a creamier gravy.
Prep Time10 mins
Cook Time30 mins
Resting Time30 mins
Total Time1 hr 10 mins
Food Type: Holiday, Side Dish
Cuisine: American
Diet Preference: AIP, Carnivore, Dairy-Free, Egg-Free, Gluten-Free, Low FODMAP, Nightshade-Free, Nut-Free, Paleo, Sauce, Side Dish, Sugar-Free, Zero Carb
Author: Ashley Rothstein

Equipment

  • Cooking Pot
  • Blender (if doing a creamy gravy)

Ingredients

For standard gravy:

  • 2 cups bone broth
  • 2 cups turkey drippings, more bone broth, or water*
  • 1/2 cup butter (or ghee)
  • 3 tbsp gelatin
  • 1 cup cold water (for blooming gelatin)
  • sea salt (to taste)
  • herbs & spices (optional)

For creamy gravy:

  • replace 1 cup turkey drippings with 1 cup milk or cream (preferably cream)

Instructions

If a visual will help, watch the Instagram Reel for this recipe.

    Bloom the gelatin.

    • Pour your cold water into a small bowl and sprinkle in the gelatin (ASHLEYR for 10% off).
    • Mix well and set aside to bloom. In a few minutes, the mixture should be like a thick jelly paste.

    Make the gravy.

    • Add the butter to your cooking pot and bring to medium heat. Add the bone broth and turkey drippings (if using).
    • Note: if you don't have turkey drippings, I recommend using 4 cups of bone broth. I used 2 cups of bone broth + 2 cups of water to make mine (I didn't have turkey drippings) and the water created a thinner gravy. I wouldn't recommend using water unless you have to.
    • Bring to a boil, then simmer for 20 minutes or so to reduce by about half.
    • After the gravy is done simmering, add your bloomed gelatin to the pot. Mix well.

    Remove from heat and season the gravy.

    • Remove the gravy from heat. Salt (ASHLEYR for 15% off) generously to taste and add any herbs & spices you prefer, mixing well and tasting as you go. Rosemary, thyme, parsley, sage, onion, and garlic are great options.
    • Note: if you go through tons of salt in your household like we do, check out this salt-purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

    Optional: add the milk/cream if making creamy gravy.

    • If you are opting for a creamy gravy, once the gravy cools a bit, blend it with your cream or milk.
    • Note: if using milk instead of cream, let your gallon sit in the fridge for 24 hours prior to making this recipe, then pour from the cream top. See "Tips to make the best..." section above for a picture.

    Allow the gravy to cool and thicken.

    • Note: The gravy will thicken as it cools, but it will not become dense since traditional thickeners were not used. The final result will be liquid. Once refrigerated, it will gel. If using it out of the fridge, heat it to make it pourable again.

    Other favorite dinner ideas:

    Street Gyro Bowls

    Loaded Burger Bowls

    Tropical Taco Bowls

    Chicken Bacon Tacos

    Cobb ‘Salad’ with Duck Fat Ranch Dressing

    Simple Oxtail Soup

    Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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    Ashley Rothstein
    Ashley Rothstein

    Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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