Making gravy from scratch is one of those things that can be intimidating, but it's really pretty simple and extremely delicious. Actually, it's kind of a dangerous thing to learn to make. veggie umami gives this quick gravy all the savory flavor you need!
You can enjoy this versatile umami gravy as-is, or use it as a base and stir in sauteed mushrooms, seasoned meat, cooked sausage, caramelized onions, etc... We love this gravy on potatoes, chicken, turkey, toast, you name it!
We have made this recipe with non-dairy milks and butter, to great success! However, make sure to use an unsweetened and unflavored variety of plant milk.
This recipe makes about 1 cup of gravy. Adjust according to your needs!
- In a small-medium saucepan, melt butter over medium heat. Add flour and mix with butter, stirring constantly for about a minute.
- Slowly whisk in the milk, then add the veggie umami, putz pepper, and salt. Make sure to scrape along the edges and bottom, as the gravy will thicken most closest to the heat.
- Continue whisking, simmering, and scraping until the gravy thickens and reaches desired consistency. A simple trick is to see if it coats the back of a spoon when you think it's done! If it does, you're good to go. If not, cook a little longer. If it gets too thick, add a bit of milk - but go easy, a little makes a big difference to thin it out.
