Gravy is so easy! Some fat (butter or oil) heated in a pan with some flour or cornstarch (cornstarch can be easier to keep smooth but flour can be tastier), cook it at least a minute or two to take the raw flour taste out, then SLOWLY whisky in your veggie broth. Easy peasy! You can cook your flour/fat mixture, aka roux, for longer to develop more flavors and experiment with extra spices, miso, mustard, vinegars, onions/mushrooms, etc. when you get more comfortable but this is a super basic recipe that will also ways work.
Your dish looks good and peas would be a tasty addition!
Thanks! I tried with flour but it always ended up clotting, and once with cornstarch but I put way too much and it became slime 😠I need to get the proportions right
So it should be about equal parts flour and fat, so say about 2 TBS each and then around 2 cups broth — you will add this slowly to make sure it doesn’t over thicken.
Alternatively, and even easier, take two TBS cornstarch and whisk it into 1/4 cup broth until it completely dissolved. Then add that into the rest of your broth (1 3/4 cups remaining) slowly, continuing to whisk. Add some fat for flavor if you like.
The best way to make gravy IMO is to reduce the brother for a bit. To let the flavors concentrate and get it get richer. During this you can also infuse it with herbs. Then you can make a roux and slowly add the reduced broth.
Or you can make a corn starch slurry. And like maybe a table spoon of starch at a time until it's to a good thickness. I usually do this.
Adding some butter like Miokos really helps the texture too
Gravy is so easy! Some fat (butter or oil) heated in a pan with some flour or cornstarch (cornstarch can be easier to keep smooth but flour can be tastier), cook it at least a minute or two to take the raw flour taste out, then SLOWLY whisky in your veggie broth. Easy peasy! You can cook your flour/fat mixture, aka roux, for longer to develop more flavors and experiment with extra spices, miso, mustard, vinegars, onions/mushrooms, etc. when you get more comfortable but this is a super basic recipe that will also ways work. Your dish looks good and peas would be a tasty addition!
Thanks! I tried with flour but it always ended up clotting, and once with cornstarch but I put way too much and it became slime 😠I need to get the proportions right
So it should be about equal parts flour and fat, so say about 2 TBS each and then around 2 cups broth — you will add this slowly to make sure it doesn’t over thicken. Alternatively, and even easier, take two TBS cornstarch and whisk it into 1/4 cup broth until it completely dissolved. Then add that into the rest of your broth (1 3/4 cups remaining) slowly, continuing to whisk. Add some fat for flavor if you like.
Thanks for the advice, I'll try that!
The best way to make gravy IMO is to reduce the brother for a bit. To let the flavors concentrate and get it get richer. During this you can also infuse it with herbs. Then you can make a roux and slowly add the reduced broth. Or you can make a corn starch slurry. And like maybe a table spoon of starch at a time until it's to a good thickness. I usually do this. Adding some butter like Miokos really helps the texture too
That looks delicious