An all-purpose gravy that goes well on almost anything? You betcha. One basic recipe, made with a few pantry staples, and, in a few minutes (tick, tock), voila: a great gravy that carnivores and vegetarians can sit down to enjoy, together, in harmony. Yes indeedy, sans pan drippings, a luxurious gravy to drizzle over all things gravy goes on: chicken-fried or smothered anything, meatloaf or hamburger steaks, open-faced bread-, biscuit- or waffle- sandwiches, French fries or poutine, rice or noodles, steamed or roasted vegetables, etc., etc., etc. Read on:
Got drippings leftover from a roast? Add them along w/the stock.
Like a chameleon adjusts its color to suit the environment, this gravy graciously accepts any carnivorous flavor you've got.
If you've got meat-eatin' pan drippings leftover from your favorite roast beef, lamb, pork or chicken, run them through a fat-lean separator, discard the fat, and by all means, add them along with the vegetable stock. Like a chameleon adjusts its color to blend in with its environment, this gravy graciously accepts any carnivorous flavor you've got to add. Whether a vegetarian or not (and I am not), in a hurry with no worry, this recipe yields a luscious and generous two cups.
4 tablespoons salted butter
4 tablespoons all-purpose flour
1 teaspoon sea salt
1/2 teaspoon coarse-ground black pepper
1/2 teaspoon each: garlic powder and onion powder
2 teaspoons herbes de Provence
2 cups unsalted vegetable stock, homemade or high-quality store-bought Kitchen Basics brand
2 teaspoons Worcestershire sauce, or a favorite steak sauce
1 4-ounce can, sliced mushrooms, drained (optional)*
* Note: 1/2-1 cup sautéed fresh mushrooms may be added, if it's an extra step you want to take.
~ Step 1. In a small bowl, place and stir together the flour, salt, pepper, garlic and onion powders, and, herbs de Provence. In a two-cup measuring container combine the vegetable stock with the Worcestershire sauce.
~Step 2. In a small 1 1/2-2-quart saucepan, melt the butter over low heat. Add and whisk in the seasoned flour mixture until a thick paste forms. Increase heat to medium- medium-high. Whisking constantly, cook the roux for 1-1 1/2-2 minutes, until bubbling and foamy.
~ Step 3. Add the vegetable stock and Worcestershire mixture. Whisking constantly, bring to a boil over high heat. If adding the optional mushrooms or pan drippings, add them at this time too. Adjust heat to a steady simmer and continue to cook, whisking constantly, until gravy is thickened, 4-5 minutes.
Float your favorite vegetarian's boat & serve ASAP:
Vegetarian Herb Gravy for Whatever Floats the Boat: Recipe yields 2 cups + more if mushrooms or pan drippings are added.
Special Equipment List: 2-cup measuring container; 1 1/2-2-quart saucepan; whisk; fat-lean separator (optional); gravy boat
Cook's Note: At some point, all cooks encounter a hot liquid that needs to be thickened -- a soup, a stew, a sauce or a gravy (sometimes even a pudding or pie filling). Not knowing how to do this can ruin a recipe. This fundamental task is one I always try to teach in my cooking classes. Why? Because I've come to learn it confounds a lot of home cooks: ~ How to: Make a Roux or a Slurry (to Thicken Liquids) ~.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)
Comments