 |
Prep Time: 12 Minutes Cook Time: 0 Minutes |
Ready In: 12 Minutes Servings: 4 |
|
This is a fabulous vegetarian gravy from Gourmet Magazine (November 2004). Using the roasted vegetable stock (Roasted Vegetable Stock) adds a great complexity, depth of flavour, and overall deliciousness from the vegetable caramelization. The vegetable stock takes some time, but once it's prepared, the gravy is a snap. It's also a great dipping sauce for bread and cooked vegetables. Cooks' note: Gravy can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat in a saucepan over moderately low heat. Ingredients:
2 tablespoons unsalted butter, and |
1 teaspoon unsalted butter |
3 tablespoons all-purpose flour, and |
1 teaspoon all-purpose flour |
roasted vegetable stock, heated (roasted vegetable stock) |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, then add flour and cook roux, stirring, until pale golden, 2 to 3 minutes.
2. Add stock in a stream, whisking constantly to prevent lumps, and bring to a boil, whisking.
3. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. Stir in salt and pepper.
|
|