Holidays, Your Way | Gravy
Looking for that perfect homemade sauce to elevate your centerpiece? It’s all gravy, because these recipes are positively packed with holiday flavor.
Gravy is usually built upon a roux — equal parts of melted fat and wheat flour to thicken the sauce. However, you can still achieve the perfect texture and all the classic flavors with some simple substitutions. You won’t miss the meat drippings with umami-rich mushrooms and it’ll bind just fine with almond flour or nutritional yeast.
So, don’t worry, we’ve got tasty gravies for all the gluten-free, dairy-free, and vegetarian eaters at your table. First, here’s our standard recipe for the omnivores.
Traditional Holiday Gravy
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 tsp fresh parsley, finely chopped
1 tsp fresh thyme, finely chopped
1 tsp freshly minced sage, finely chopped
2 cups turkey or roast drippings
1 cup low-sodium chicken or turkey stock
Freshly ground black pepper
Melt butter in a small saucepan over medium heat. Add flour, whisk until golden brown. Then, pour in drippings and whisk to combine.
Reduce heat to a simmer once the mixture begins to boil. Stir in fresh herbs as it begins to thicken.
Add stock and mix to combine. Season to taste with salt and pepper.
Continue simmer for ten minutes, or until gravy reaches desired consistency. Add more broth to thin or additional flour to thicken.
Serve and enjoy.
Good gravy! But we’re just getting warmed up. This next recipe is totally gluten-free, vegan, and craveworthy. It’s lifestyle- and host-friendly, because it’ll be ready for your boat in just 30 minutes.
Easy Vegan & Gluten-Free Gravy
1/4 cup brown rice flour
2 cups low-sodium vegetable broth
4 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried thyme, crushed
1 tsp low-sodium tamari
1 tbsp olive oil
Black pepper to taste
Whisk flour, dry seasonings, nutritional yeast, and broth in a small pot over medium heat. Stir until thoroughly combined.
Once fragrant and slightly thickened, add olive oil, broth, and tamari.
Resume whisking until gravy is bubbly, fragrant, and thick enough to coat the back of a spoon.
Serve warm with freshly-cracked black pepper.
Want to step up your sauce for next-level deliciousness? We’ve got you covered and smothered. This mushroom-packed gravy pairs perfectly with meats, field roasts, and mashed potatoes alike. Fortunately, it’s easy to double too, because your guests will spoon it over everything.
Shallot, Shiitake, and Porcini Gravy
4 1/2 cups filtered water
1/4 cup shallots, chopped
1/2 oz dried porcini mushrooms
4 oz fresh shiitake mushrooms, finely chopped
4 oz fresh white button mushrooms, finely chopped
2 tbsp grapeseed oil
1/2 cup Chardonnay
3 tbsp cornstarch or Bob’s Red Mill Arrowroot Starch
Boil 4 cups of water in a pot.
Place porcinis in a medium bowl. Cover with 1/2 cup water and let soak for 30 minutes, or until softened. Remove and slice mushrooms while reserving liquid.
Heat oil in a saucepan over medium heat. Sauté shallots for 3 minutes, or until they begin to soften. Add remaining mushrooms and cook until tender.
Deglaze with Chardonnay and reduce by half.
Whisk starch with 2 cups porcini liquid. Combine until smooth.
Add chopped porcinis and remaining liquid to gravy. Bring to a boil. Then, reduce heat to low and whisk in starch for 5 minutes, or until thick.
Season to taste with salt and pepper.