Taylor's Brown Gravy
I really enjoy brown gravy but like to make it from "scratch" as my little French Grandmother did. You can make it using white flour, but I prefer using all-purpose gluten-free flour or buckwheat flour.. This recipe serves up to four people so multiply it as needed for the number of people.
- 2 cups water
- 6 Tbsp all-purpose gluten-free flour
- 1 Tbsp olive oil
- 1 tsp chicken-like seasoning
- 1 tsp Marmite or Vegex
- ½ tsp onion power
- ¼ tsp garlic powder
- ¼ tsp ground pepper
- Salt to taste
Place dry nonstick frying pan over medium-high heat. (I use a granite or cast-iron frying pan.)
Place flour and dry seasonings in the pan and spread evenly. Stir with a wooden spoon until it begins to turn brown. Start watching it carefully as it goes quickly after that.
When dark brownness (but not burned) is reached, add the olive oil and stir until it forms a lump of oil and flour.
Using a metal or plastic whisk, slowly begin to pour cold water into the frying pan, whisking continually. The mixture soon begins to thicken. Add Marmite or Vegex.
Turn heat to low and let it cook for a few minutes, stirring periodically. May add more water, a
Tbsp at a time, as needed to achieve desired consistency.
Pour into a gravy bowl.
Serve over potatoes, slices of bread, on Yorkshire pudding, and etc.