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WHEAT FREE VEGETARIAN
GRAVY
1 large onion, finely (or coarsely)
chopped
1 large garlic clove, squashed with
the flat side of your knife then finely chopped
1 tsp of dried herbs de Provence
1 litre of vegetarian and gluten free
stock (you can make your own, or see a list at the bottom of some
recommended brands)
3 tbsp of wheat free soy sauce
Salt and freshly ground black pepper
to taste
1 tbsp Grapeseed oil (or other
suitable pan-frying oil)
PLUS any of these other ingredients
to taste (one, some, or all can be added - I recommend add a small amount
of something you fancy from this list below and keep tasting the gravy - I
usually add a combination of most of the following):
-
wheat free (and other additive free) Brown
Sauce/brown ketchup - this helps to brown the gravy and also adds a
slight vinegar taste.
-
sherry, wine and or port (only add a small
dash at a time and keep checking the flavour of the gravy)
-
wheat free Worcestershire sauce
-
more wheat free soy sauce
-
balsamic vinegar
-
one square of 70% or more organic dark
chocolate
-
pinch of chilli powder
-
You can thicken, if desired, with lentil
flour or any other gluten and wheat-free flour.
When using a manufactured ingredient ALWAYS
check the ingredients label for wheat additives. Normal soy sauce, for
instance, usually contains wheat as does Worcestershire sauce.
To Make:
Lightly sauté the onion in the grape-seed
oil until tender, but do not brown. Then add the garlic and fry gently for
another minute. Add the herbs. Stir. Add the stock and soy sauce and
simmer gently for 5 minutes or so. Taste then add any combination of the
additional ingredients to taste - the secret is A LITTLE AT A TIME and ONE
AT A TIME. Then season to taste.
This gravy is even better if stored in the
fridge for 24 hours. It will also keep in fridge for 2 or 3 days. re-heat
thoroughly but without over-boiling.
For non-vegetarians you could add meat
juices or meat fats for extra flavour, but they are not essential.
OTHER RECIPES
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us about anything to do with the subject of Central France.
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