AIP Gravy Recipe

This sauce takes some time and effort, but the results are worth it!

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Step 1

Preheat the oven to 430°F / 220°C.

Step 2

Roast the bones for 45 minutes until dark brown.

Step 3

Meanwhile, add the olive oil to a large frying pan on high heat and sauté the chopped onion, carrot, celery, garlic, and mushrooms until they’re golden and caramelized.

Step 4

Place a large pot on the stove and add in the caramelized vegetables, rosemary, thyme, and roasted bones. Fill up the pot with cold water.

Step 5

Bring to a boil and then skim off and discarding any foamy impurities that gather on the surface.

Step 6

Place a lid on the pot and reduce the heat to a low simmer. Simmer for 1 hour and then strain the liquid out.

Step 7

Reduce the mixture over moderate-high heat until the stock reduces to approx. 2 cups (480 ml) – this can take a while, so keep the lid off and check on it regularly.

Step 8

In a small bowl, mix the arrowroot with a few tablespoons of cold water.

Step 9

Add the arrowroot mixture to the sauce just before serving and let it thicken.

Step 10

Season with salt, to taste.

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