An ideal choice for putting the final touches to gravies, rarefying and thickening sauces or whisking up a dark, hearty sauce of your own. In no time, you can create a tasty sauce with little fat and hardly any calories. GEFRO Dark Gravy perfectly suits steaks & Co. And you don’t even need a jus to create a delectable dark gravy: a splash of red wine and a touch of garlic are all it takes to work wonders.
The new and improved recipe, which uses gluten free rice flour and high-fibre inulin instead of wholegrain wheat flour, turns every meal into a culinary gluten free delight bursting with even more taste.
Order it now and see for yourself!
Try it yourself. Making sauces has never been so easy!
A good sauce is an asset to any meal. There are parts of the world where having no sauce is an absolute ‘no go’!
France is home to the well-known ‘Au jus’, which literally means ‘juice’. This term of course refers to a gravy or a strong broth made from meat, poultry or game and refined with vegetables and herbs, such as carrots and thyme. Au jus often serves as a base for yummy sauce variations. Internationally known steak sauces, such as Bordelaise sauce or Chateaubriand sauce, are famous examples of delectable dark gravies that use veal stock as their base. As an alternative to veal stock, poultry stock can also be used.
If you don’t have a home-made jus handy, you can just use GEFRO Dark Gravy to whip up a tasty, vegetable-based dark sauce of its own or to thicken or flavour and rarefy an existing sauce. A major advantage here is that the taste of the existing sauce is retained and not overpowered.
With no animal fats or meat extracts, the savoury GEFRO Dark Gravy fits in nicely with the trend for healthy eating – with just 0.4 grams of fat per 100 millilitres of sauce and only 29 kcal per 10 grams of powder, it convinces everybody.
The good taste of GEFROs delicious Dark Gravy will turn any non-believer into a fan of sauces. With a variety of ways to creatively season this delicious gravy, either spicy or mild, with wine, cream, onions or mushrooms, this sauce is a real pleasure to make.
TIP: for thicker gravies, we recommend using milk instead of water to prepare the sauce. The result: a sauce with a velvety smooth consistency. Or just reduce the sauce (i.e. boil down the sauce) until you get a creamy consistency.
- Gluten free
- Rich in fibre
- Without hydrogenated fats
- No genetic modification
- No colouring and preservatives
- No artificial flavouring
- Easy to digest
- Delicious, convenient, affordable
As a sauce: add one heaped tablespoon (approx. 25 g) to 1/4 litre warm water, whisk, briefly boil and enjoy!
GEFRO tip: use milk instead of water. The more milk you use, the creamier the sauce will be – and with only a few calories.
To rarefy, thicken and season existing sauces, add milk or water, stir in the corresponding amount of GEFRO Dark Gravy, whisk and briefly bring to the boil.
Taste variations: with the vegetable-based GEFRO Dark Gravy, there is no limit to flavour. The existing meat juices are given full flavour. You can refine the sauce to your own taste and have it spicy or mild, with wine, cream, onions or mushrooms. There are no limits to your culinary skills and imagination!
Ø Nutritional value per 100 ml sauce
= 10 g powder
|Energy||132 kJ / 31 kcal|
|of which saturates||0.2 g|
|of which mono-unsaturates||0.2 g|
|of which polyunsaturates||0.1 g|
|of which sugars||1.8 g|
Rice flour, potato starch, granulated vegetable broth (seasoning (contains soy), palm oil), flavour enhancer: monosodium glutamate*, lactose, dextrose, yeast extract, onion powder, sea salt, inulin (fibre from chicory), palm oil**, tomato powder, spices (contains mustard), caramel sugar, maltodextrin, salt.
*Production base: natural foods, such as sugar beet, maize.
** GEFRO requests guarantee from its suppliers that the supplied palm oil originates from sustainable agriculture. Corresponding certificates must be submitted.
Allergenic substances: soya & soya products, milk & milk products, mustard & mustard products
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