In a large saucepan over medium heat, melt the butter. Once melted, add the garlic, sage, rosemary and thyme and cook, stirring until the garlic is softened and fragrant.

Add the cassava flour to the saucepan and continue to cook, stirring, until the cassava is well combined with the butter, at least 2 minutes to cook off the raw flour taste.

Next, add the white wine and whisk to combine. Note that this will immediately thicken with the flour.

Continue to whisk and slowly pour in 1 cup of the broth until smooth. Then, while continuing to whisk, pour in the remaining 3 cups of broth.

Increase the heat and bring the gravy to a rapid simmer. Once at a simmer, cook, whisking often until the gravy thickens; about 5 minutes. Remove from heat, cover and keep warm until ready to serve. Taste and add salt, as desired.

If your gravy gets too thick and you want to thin it out, simply whisk in ½ cup of broth at time. If you refrigerate it and have leftovers, it’ll definitely get thicker in the fridge. I heat mine in a saucepan over medium heat and whisk in ½ cup broth until hot and reach my desired consistency.