Mustard Free Herb Chicken Gravy
Rich, savory gravy is one of those things that can quietly harbor hidden allergens, and mustard — whether as a seed, powder, or condiment — has a way of sneaking into store-bought versions and spice blends. This recipe sidesteps all of that with a clean, from-scratch approach built entirely on whole, recognizable ingredients. Coconut oil, garlic, fresh ginger, and turmeric form a deeply aromatic base, while chicken bone broth, fresh thyme, and rosemary bring that slow-cooked, herbaceous depth you want pouring over a plate. Coconut aminos and a splash of apple cider vinegar add just enough savory brightness to round everything out without relying on any problematic condiments. Arrowroot starch does the thickening work here, giving the finished gravy a glossy, silky texture that clings beautifully to whatever it's served over. Straining out the herb solids at the end makes it look as polished as something you'd get at a restaurant, but the whole process is genuinely straightforward. Finish it with a little fresh parsley and serve it immediately — this one is best enjoyed right off the stove.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- ½ tsp fresh ginger, grated
- ½ tsp ground turmeric
- 2 cups chicken bone broth
- 1 tsp coconut aminos
- 1 tsp apple cider vinegar
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 3 tbsp arrowroot starch
- 3 tbsp cold water
- salt, to taste
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
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.
- 2
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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