| Gravy |
Servings: 4
Ingredients:
| • Butter | 1 Tbsp | |
| • Garlic | 1 clove or 1/2 cube Dorot |
|
| • WW Pastry Flour | 1 Tbsp | |
| • Milk | 1/2 cup | |
| • Water | 1/2 cup | |
| • Marjoram | 1/4 tsp | |
| • Soy sauce or Bragg Liquid Aminos |
1 Tbsp | |
| • Nutritional yeast | 1 tsp | |
| • Black pepper | pinch | |
| Reverse Columns | ||
Directions:
- In a small saucepan, melt the butter. Sauté the garlic.
- Make a roux by whisking in the flour and cooking for about 1 min. It will turn a darker brown.
- Combine the milk and water in a Pyrex measure and heat in the microwave for about 1 minute. Preheating the milk/water mixture will quicken the cooking time.
- Slowly pour in the milk/water while constantly stirring the roux with the whisk. Add in the marjoram.
- Bring just to a boil, constantly stirring until it thickens, 2 - 3 minutes. Add in the soy sauce and yeast. Add a few shakes of black pepper to taste.
Notes:
Optionally, 1 mushroom and/or 2 Tbsp onion can be diced fine and sautéed in the butter prior to adding in the flour. If marjoram is unavailable, substitute sage or thyme.
The soy sauce adds a brown color and saltiness. So, no additional salt is needed. Kikkoman makes a "Less Sodium" version of its soy sauce if you are watching your sodium intake. The yeast flakes add a bit of flavor and B vitamins which is a good compliment to mashed potatoes.
To make it Vegan; use olive oil instead of butter and a vegetable broth instead of the milk/water mixture.
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