Gravy is a melting pot of flavors. Here are some types to add to enhance any dish or added touch to holiday meals.
Use organic ingredients
great with Mexican and American dishes or as a tasty dip for tortilla chips! They are not considered a hot or spicy pepper, but do have a small amount of heat.
2 large poblano chiles (can be roasted, peeled, and cut 2 days before)
3 Tbs. (45 ml) unsalted (dairy-free) butter
1/2 cup (65 g) diced yellow onion
1 1/2 cups (360 ml) vegetable stock or turkey stock, warmed
1 Tbs. (15 g) (gluten-free) flour
2 Tbs. (30 ml) (dairy-free) buttermilk or plain yogurt
white pepper to taste
1. Use kitchen tongs, hold 1 chile directly over a medium flame of glass stovetop,
(a) or roast under broiler, turning often, until charred.
2. Cook until the skin is blackened, about 4-6 minutes each side.
3. Repeat with remaining chile.
4. Place chiles in a bowl, cover with plastic wrap, and let steam 10 minutes.
5. Use the same plastic wrap, cover your hands, and rub off skin from the chiles.
(a) All the skin does not have to come off.
6. Remove and discard stems and seeds.
7. Finely dice 1 chile, cut remaining chile into strips, and set aside separately.
8. Melt 1 Tbs. (15 ml) butter in a medium skillet over medium-high,
9. Add onions and chile strips.
10. Cook until onions are soft, about 4 minutes.
11. Add 1/2 cup (120 ml) warm stock and the onions in a blender, process about 30 seconds.
12. Melt remaining butter in the same skillet over medium heat.
13. Whisk in flour and reduce heat to low.
14. Cook, whisking until mixture is golden brown, about 3 minutes.
15. Increase heat to medium.
16. Add onion-chili purée and remaining warm stock.
17. Cook and whisk until it thickens to coat the back of a spoon, about 2 minutes.
18. reduce heat to low, add buttermilk/yogurt and diced chile.
19. Simmer about 2 minutes.
20. Season with white pepper to taste.
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Use organic ingredients
Basic Gravy
serves 6
1/2 stick (60 ml) unsalted (dairy-free) butter
1/4 cup (60 g) (gluten-free) flour
1 3/4 cups (420 ml) turkey or chicken stock
pinch or two black pepper
1. In a skillet over medium-high, melt the butter, about 30 seconds.
2. Whisk in the flour and cook, whisking until mixture darkens, about 2 minutes.
3. Slowly stream in stock and whisking to prevent lumps, about 4-5 minutes.
4. Whisk in the pepper and adjust seasoning to taste.
Poblano Gravy
serves 6
2 large poblano chiles (can be roasted, peeled, and cut 2 days before)
3 Tbs. (45 ml) unsalted (dairy-free) butter
1/2 cup (65 g) diced yellow onion
1 1/2 cups (360 ml) vegetable stock or turkey stock, warmed
1 Tbs. (15 g) (gluten-free) flour
2 Tbs. (30 ml) (dairy-free) buttermilk or plain yogurt
white pepper to taste
1. Use kitchen tongs, hold 1 chile directly over a medium flame of glass stovetop,
(a) or roast under broiler, turning often, until charred.
2. Cook until the skin is blackened, about 4-6 minutes each side.
3. Repeat with remaining chile.
4. Place chiles in a bowl, cover with plastic wrap, and let steam 10 minutes.
5. Use the same plastic wrap, cover your hands, and rub off skin from the chiles.
(a) All the skin does not have to come off.
6. Remove and discard stems and seeds.
7. Finely dice 1 chile, cut remaining chile into strips, and set aside separately.
8. Melt 1 Tbs. (15 ml) butter in a medium skillet over medium-high,
9. Add onions and chile strips.
10. Cook until onions are soft, about 4 minutes.
11. Add 1/2 cup (120 ml) warm stock and the onions in a blender, process about 30 seconds.
12. Melt remaining butter in the same skillet over medium heat.
13. Whisk in flour and reduce heat to low.
14. Cook, whisking until mixture is golden brown, about 3 minutes.
15. Increase heat to medium.
16. Add onion-chili purée and remaining warm stock.
17. Cook and whisk until it thickens to coat the back of a spoon, about 2 minutes.
18. reduce heat to low, add buttermilk/yogurt and diced chile.
19. Simmer about 2 minutes.
20. Season with white pepper to taste.
Wine and Herb Gravy
serves 6
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1/2 stick (60 ml) unsalted (dairy-free) butter
1/4 cup (60 g) (gluten-free) flour
1/4 cup (60 ml) dry white wine
1 1/2 cups (360 ml) turkey or chicken stock
2 tsp. (10 g) chopped parsley
1 tsp. (5 g) each chopped sage and thyme
1. In a skillet over medium-high, melt the butter, about 30 seconds.
2. Cook 2-3 minutes until it starts to brown and become fragrant.
3. Add the flour, whisking 2 minutes.
4. Slowly add the wine and cook 20 seconds.
5. Slowly steam in the stock and whisk to prevent any lumps, 4-5 minutes.
6. Whisk in the herbs. Adjust seasoning to taste.
Vegan Mushroom Gravy
serves 6
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1 3/4 ounces (50 g) dried porcini mushrooms
1 small shallot
8 ounces (225 g) cremini mushrooms
3 Tbs. (45 ml) olive oil
2 Tbs. (30 g) (gluten-free) flour
1 tsp. (5 g) chopped thyme
black pepper to taste
1. Rinse and rain porcini mushrooms, cover with 2 cups (480 ml) hot water, soak 20 minutes.
2. Drain again, reserve the soaking liquid and soaked mushrooms separately.
3. In a skillet over medium-high, heat the oil.
4. Add the shallot and cook about 30 seconds.
5. Add cremini mushrooms, cook until well browned, 7-8 minutes.
6. Whisk flour into the mushroom mixture and cook well, at least a minute.
7. Slowly shins in 1 1/2 cups (360 ml) porcini soaking liquid.
8. Add 1/2 cup (120 ml) soaked porcini (keep the remaining for another purpose, like a pasta sauce).
9. Whisk in the thyme and pepper.
10. Cook to desire4d thickness, 3-4 minutes.
11. Adjust for taste with black pepper.
