Fat-Free Gravy

Course : Gravy
Serves: 4
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1 cup broth and defatted drippings
2 teaspoons all purpose flour
1 teaspoon cornstarch
1 teaspoon ketchup
1 dash salt
1 dash freshly ground pepper
1 dash basil (beef) or sage (chick)

Preparation / Directions:

A waist-watcher gravy - quite thin. Serve over meat or potatoes. Cook up bones as for soup, strain liquid. Refrigerate overnight or until white fat on top can be removed with a spoon. Refrigerate meat drippings from the pan and skim off the fat. Combine broth, flour and cornstarch in a screw-top jar, cover and shake until well combined or use a blender for a larger batch. Pour into saucepan, stir in ketchup, salt, pepper and basil for beef (or sage for turkey, or other herb of your choice). Stir-cook over medium heat until gravy thickens. (Mine didn't thicken but I had some lumps of flour or cornstarch.) Makes about 1 cu

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