Sauces are made and broken (I made a little cooking joke there!) by the base with which they are made, and canned vegetable stock just doesn’t make the grade – especially when comes to making a rich, savory gravy! If you have the time, make some homemade vegetable stock – it will make all the difference!
- ¼ cup butter
- ¼ cup unbleached all-purpose flour
- 2 cups vegetable stock
- 2 cups 1% milk
- Kosher salt, pepper, garlic powder
- In a medium saucepan over medium heat, melt butter. Whisk in flour and cook, stirring constantly for 1-2 minutes. Add stock and milk. Stirring, bring to a boil and boil until thickened.
- Season your gravy with herbs what will complement whatever you are serving it with. The gravy in the photo has been seasoned with a little thyme and sage.