The Best Keto Gravy

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

Step 2Place the dried porcini mushrooms in a bowl and cover with boiling water. Let them soak for 30 minutes.

Step 3Heat the ghee in a pan over medium heat. Add the onion and cook until translucent. Stir in the garlic and chopped herbs, and cook for another minute.

Step 4Add the bone broth, lemon juice, and soaked porcini mushrooms along with their soaking liquid.

Step 5Stir in the Worcestershire sauce (or balsamic vinegar) and Dijon mustard. Bring to a boil, then reduce the heat and simmer for about 10 minutes.

Step 6Remove from the heat and blend until smooth and creamy using an immersion blender (or transfer to a blender). Season with salt and pepper to taste.

Step 7You should get 2 ¹/₄ to 3 cups of gravy, depending on how much it reduces. If it’s too thin, return to the stove and simmer until thickened. If it’s too thick, add a few tablespoons of water. Optionally, stir in ¹/₄ cup heavy cream or coconut milk for a richer finish.

Step 8Serve immediately with meat, roasted vegetables, or Creamy Keto Mash. Or let cool, then store covered in the fridge for up to 5 days. Reheat gently before serving.