Low Acid Gravy

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This low acid gravy uses basic pantry ingredients and skips acidic triggers like vinegar, citrus, or tomato paste. By blending unsalted butter with flour and low acid stock, it creates a mellow, comforting sauce perfect for mashed potatoes, turkey, or vegetables. You can also omit or adjust seasonings like onion powder or pepper for even more stomach-friendly results.

Ingredients Needed:

• 1 chicken bouillon cube or 2 tsp powder: low acid, mild base
• 1 beef bouillon cube or 2 tsp powder: adds richness; choose low sodium if needed
• 2¼ cups (565 ml) boiling water: base liquid for dissolving cubes
• 4 Tbsp (60 g) unsalted butter: for smooth roux without added salt
• 4 Tbsp all-purpose flour: thickens the gravy
• ½ tsp onion powder (optional): skip or sub garlic powder if sensitive
• ¼ tsp finely ground black pepper: optional, can reduce for reflux concerns
• Salt to taste: optional, especially if bouillon is salty

How To Make Low Acid Gravy:

Dissolve Bouillon:
Crumble both stock cubes into 2¼ cups boiling water. Stir to dissolve completely and set aside.

Make a Roux:
In a medium saucepan over medium heat, melt the butter. Add the flour, onion powder (if using), and black pepper. Stir continuously with a wooden spoon or whisk until a paste forms.

Add Stock Gradually:
While whisking, slowly pour in half the hot stock mixture. It will thicken quickly. Once incorporated, add the remaining stock and whisk until smooth.

Simmer to Thicken:
Continue stirring over medium heat for 1.5–2 minutes until the gravy reaches your desired consistency. Taste and adjust salt or pepper if needed.

Serve:
Serve hot over turkey, mashed potatoes, vegetables, or other low acid dishes.

Recipe Tips:

• Use low sodium bouillon if salt is a concern.
• Omit onion or garlic powder for extra sensitivity.
• Stir constantly when adding broth to prevent lumps.
• Add a splash of plant milk for creamier texture if desired.
• Double the batch for freezing or large gatherings.

How to Store & Reheat:

• Fridge: Store in airtight container for up to 3 days.
• Freezer: Freeze in small portions up to 1 month.
• Reheat: Warm gently on the stove or microwave, stirring well and adding a splash of water or broth if thickened too much.

Nutrition Facts (approx. per ¼ cup serving):

• Calories: ~90 kcal
• Sodium: ~350–450 mg
• Protein: ~1 g
• Fat: ~6 g
• Carbs: ~7 g
• Fibre: ~0 g
• Sugar: ~0 g

FAQs:

Is gravy high in acid?
Traditional gravies may include acidic ingredients like wine, lemon, or tomato paste. This version omits all of those, making it a safer option for low acid or reflux-friendly diets.

Can I use just one type of stock?
Yes. You can use only chicken or only beef bouillon depending on your preference. Chicken is typically gentler for reflux.

Is onion powder safe for reflux?
Some people tolerate it in small amounts, while others prefer to omit it. You can leave it out or replace with a pinch of garlic powder if better tolerated.

Can I thicken gravy without flour?
Yes. You can use cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water) added to hot broth if avoiding gluten or flour. Simmer until thick.

Can I make this gravy ahead?
Yes. It reheats well. Just add a little water or broth when reheating to loosen if it thickens.

Try More Recipes:

• Low Acid Scalloped Potatoes
• Low Acid Sweet Potato Casserole
• Low Acid Mashed Potatoes