Bone Broth Gravy

  • Author: Ashley Thomas


  • 2 tablespoons ghee or grassfed butter
  • 2 large yellow onions, roughly chopped
  • 5 garlic cloves, minced
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh rosemary
  • 2 tablespoons red wine
  • 4 cups bone broth
  • ½ teaspoon salt, adjust to taste
  • ½ teaspoon black pepper, to taste


  1. Melt ghee or butter in a pot over medium heat, and add onions. Cook for 15 minutes or until the onions begin to turn golden brown.
  2. Add the garlic and herbs and saute for a minute. Then add the red wine to deglaze the pan.
  3. Add the bone broth and increase the heat to high. Once the mixture comes to a boil, reduce the heat to a simmer. Cover the pot and cook for 20-30 minutes, or until the mixture reduces by half.
  4. Place the remaining sauce into a blender. Puree until smooth.


If you want to add drippings, you can do that by just reheating the gravy and stirring in the drippings.