Ingredients and Weight:
- Vegetable broth (4 cups)
- All-purpose flour (1/4 cup)
- Butter (1/4 cup + 2 tablespoons)
- Garlic powder (1 teaspoon)
- Onion powder (1 teaspoon)
- Salt and pepper (to taste)
- Soy sauce (1/4 cup)
- Mushroom bouillon cubes (2)
- Dried thyme (1 tablespoon)
- Heavy cream (1 cup)
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute, or until golden brown.
- Gradually whisk in the vegetable broth and bring to a simmer.
- Stir in the garlic powder, onion powder, salt, pepper, soy sauce, bouillon cubes, and thyme.
- Cook for 5 minutes, or until the gravy has thickened.
- Stir in the heavy cream and bring to a boil.
- Reduce heat and simmer for 10 minutes, or until the gravy is thick and creamy.
- Strain the gravy through a fine-mesh sieve to remove any lumps.
Nutritional Information:
Per 1/2 cup serving:
- Calories: 150
- Fat: 10 grams
- Carbohydrates: 15 grams
- Protein: 5 grams
Dish Characteristics:
- Rich and creamy
- Savory and flavorful
- Suitable for a crowd of 8
- Ideal for vegetarians
User Comments:
- "This gravy was delicious! It was so easy to make and it tasted like it had been simmering for hours."
- "I served this gravy over roasted vegetables and it was perfect. The flavors were amazing."
- "This gravy is a crowd-pleaser. Everyone loved it!"
Special Precautions and Tips:
- If you don't have vegetable broth, you can use water and add 1 tablespoon of vegetable bouillon granules.
- To make the gravy gluten-free, use gluten-free flour instead of all-purpose flour.
- If you want a thinner gravy, add more vegetable broth. If you want a thicker gravy, add more flour.
- You can store the gravy in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
