This silky gravy builds its flavor from grated ginger and warm turmeric bloomed in coconut oil, then simmered with rich chicken bone broth, a splash of coconut aminos, and a bright hit of apple cider vinegar. Fresh thyme and rosemary steep right into the broth as it reduces, giving the whole pot a deeply savory, herb-forward aroma before it's strained clean. Arrowroot starch whisked into cold water is the secret to that glossy, spoon-coating texture — no lumps, no gluten, just a smooth pour every time. Finished with a scatter of fresh parsley, it's the kind of gravy that makes mashed potatoes, roasted chicken, or a simple bowl of rice feel like a whole occasion. It's an easy one to keep in your low FODMAP rotation whenever you want that classic, cozy gravy flavor without the guesswork.
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Melt the coconut oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook, stirring frequently, until fragrant and just softened, about 1 minute — watch closely so it does not brown.
Stir in the grated ginger and turmeric and cook for 30 seconds, until the spices are fragrant and evenly coated in the oil.
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