Gravy

I would say yout safest bet would be making a roux and using the meat juices

Or if not using meat. Just use chopped tomato, herbs, garlic and flour to thicken for tomato based one

Kallo do a very low salt stock cube if you are in the UK (0.1g salt per 100ml, which is one tenth of a baby’s allowance under age 1, or one twentieth under age 2). We didn’t make gravy, but we did use these stock cubes in making soups and pasta sauces. They’re organic too as an added bonus.

Long winded but personally very worth it as it’s nutritious and freezes very well: In a large pan, I add chicken carcass and/or any saved meat bones along with onion, carrot, celery and parsley. I boil it for an hour +, sieve and then reduce until dark and thick, then add kallo very low stock cube. I then freeze into mini stock cubes and dilute in some hot water or add to a roux.

I used a weak low salt gravy granule then had very little salt products for other meals that day

Homemade chicken stock (boil a salt free carcass after a roast and freeze in ice cube portions), roast 1 onion & 1 medium-large carrot, mash and add tbsp of flour, stir into an amber coloured paste and then add in a couple cubes chicken stock and pour through a sieve into jug 💕