November 20, 2009

Vegetarian gravy, from scratch!

Here's the gravy recipe I promised. This works just as well with chicken stock or beef stock as it does for vegetable stock. I'd use red wine instead of white wine for a beef gravy, but otherwise everything is the same.

Vegetarian gravy:
(makes about 2 cups)

3 tablespoons butter
3 tablespoons flour
1/2 cup white wine
1 1/2 cup vegetable stock (or broth)
salt and pepper to taste
herbs and spices to complement your meal, to taste (for the turkey roast, I used dried sage and thyme, about a teaspoon of each)

First melt your butter in a saucepan, then add the flour. Whisk together, making sure there are no lumps of flour. Using a whisk is really important for this, so make sure you have one.

Once the flour and butter cook together a few minutes (just enough to get the starchy taste out), add the wine, whisking constantly. This will bubble up and hiss a bit - just keep whisking, it'll be okay. The wine will thicken up considerably, very quickly. Once the wine is fully incorporated, add the broth, again, whisking constantly. It'll look a little weird for a few seconds, just trust me.

Once the broth is fully incorporated, this is where you get to be creative. Add your spices, and the salt and pepper, tasting as you go, to make sure it ends up where you want it. Once it's delicious, you're done! If it seems a little too thin, let it simmer, uncovered, for a little bit, stirring occasionally to prevent a skin from forming - it'll thicken up a little as the water evaporates out.


  1. This gravy was great, although I think I would have made it just a wee bit thicker. Otherwise, totally delicious!

  2. I discovered one night with very little food in the cabinet that if you mix Powered onion soup/dip with cream of mushoom soup it has a very beef like flavor. You could add half a can of water and then strain after cooked for a thick beef like imatation gravy. I don't eat animals but I do not have any reservation eating foods that taste like them.