Herbed Brown Gravy

Serves 8



  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1/2 cup chopped carrots
  • ½ cup chopped celery
  • 3 cloves garlic, crushed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon dried sage
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 2 tablespooons flour
  • 1 quart low-sodium chicken stock
  • 1 teaspoon Kitchen Bouquet
  • 1 bay leaf


  1. In a large saucepan over medium high heat, heat the olive oil and sauté the onions, carrots, and celery until golden brown, about 4-5 minutes. Add the garlic, herbs, salt and pepper and stir well. Stir the flour into the vegetables and stir to coat them. Whisk in the chicken stock, making sure to keep lumps from forming. Add the bay leaf and the Kitchen Bouquet and reduce the heat to medium low. Let the gravy simmer for 10-15 minutes, until thickened. Strain through a fine-meshed strainer and discard vegetables.


Nutrition Facts


Calories: 101.4

Total Fat: 4.97 g

Cholesterol: 3.6 mg

Sodium: 259.7 mg

Carbohydrates: 10.6 g

Fiber:1.08 g

Sugar: 3.8 g

Protein: 3.9 g


This recipe is brought to you by the American Heart Association's Face The Fats program. Recipe copyright © 2007 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.