The Best Keto Gravy

Step 1Peel and dice the onion and garlic. Roughly chop the herbs.

Step 2Add boiling water to the porcini mushrooms and soak for 30 minutes. Peel and dice the onion and garlic.

Step 3Add the onion into a hot pan greased with ghee and cook over a medium heat until translucent. Add the garlic and chopped herbs and cook for another minute.

Step 4Pour in the bone broth, lemon juice and add the soaked porcini mushrooms including the soaking liquid.

Step 5Add Worcestershire sauce (or balsamic vinegar) and mustard and bring to a boil. Lower the heat and let it simmer for about 10 minutes.

Step 6Take off the heat. Use an immersion blender or place in a blender to process until smooth and creamy. Season with salt and pepper to taste.

Step 7Depending on how much you reduce the gravy, you'll get 2 ¹/₄ to 3 cups of gravy. If the gravy is too thin, place back on the stove and cook until thickened. If the gravy is too thick, add a few tablespoons of water. You can optionally add ¹/₄ cup heavy whipping cream or coconut milk.

Step 8When done, serve immediately with meat, roasted vegetables or Creamy Keto Mash or let it cool down and store covered and refrigerated for up to 5 days. Reheat as needed.