2 tablespoons olive oil

1 medium onion, chopped

2 carrots, chopped

2 celery stalks, chopped

2 cloves garlic, minced

1/4 cup all-purpose flour

4 cups vegetable broth

half of teaspoon dried thyme

1/2 teaspoon dried rosemary

Salt and pepper to taste

Vegetable Gravy

Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1/4 cup soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon black pepper
• Salt to taste

Instructions:

1. Heat the olive oil in a big saucepan over medium warmth.
2. Add the onion, carrots, celery, and garlic, and prepare dinner till softened, about 5 minutes.
3. Stir within the flour and cook dinner for 1 minute.
4. Gradually whisk within the vegetable broth and produce to a simmer.
5. Add the white wine, soy sauce, thyme, sage, black pepper, and salt to style.
6. Simmer for 15-20 minutes, or till thickened.
7. Strain the gravy with No turkey drippings via a fine-mesh sieve right into a clear saucepan.
8. Reheat over low heat before serving.

Mushroom Gravy

Ingredients for Mushroom Gravy:

-1 pound fresh mushrooms, sliced

-1/4 cup unsalted butter

-1/4 cup all-purpose flour

-4 cups rooster broth

-1 teaspoon salt

-1/2 teaspoon black pepper

-1/4 cup chopped contemporary parsley

Ingredients:

– eight ounces sliced mushrooms
– 3 tablespoons unsalted butter
– ¼ cup all-purpose flour
– 4 cups chicken broth, low-sodium
– 1 cup milk, low-fat
– 1 tablespoon soy sauce
– 1 teaspoon Worcestershire sauce
– ¼ teaspoon black pepper, freshly ground

Instructions:

1. Sauté mushrooms in butter over medium-high warmth till browned.
2. Sprinkle flour over mushrooms and cook for 1 minute.
3. Gradually whisk in broth till clean.
four. Bring to a simmer and prepare dinner for five minutes till thickened.
5. Stir in milk, soy sauce, Worcestershire sauce, and pepper.
6. Cook for a further 2 minutes or till heated through.

Red Wine Gravy

– 2 Tbsp Worcestershire sauce

– 1 Tbsp contemporary thyme leaves

– 1 Tbsp recent parsley leaves

– 30g/1oz butter

– 2 Tbsp flour

– 300ml/10fl oz purple wine

– 500ml/17fl oz vegetable stock

– 2 tsp Dijon mustard

Ingredients:

3 cups pink wine (such as Cabernet Sauvignon or Merlot)

2 cups beef broth

1/4 cup all-purpose flour

1/4 cup cold unsalted butter

1 tablespoon tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

Instructions:

1. In a medium saucepan over medium warmth, combine the pink wine and beef broth. Bring to a simmer and cook dinner till decreased by half, about quarter-hour.

2. In a small bowl, whisk collectively the flour and chilly butter until a smooth paste forms.

3. Add the flour-butter paste to the simmering wine mixture and whisk constantly till the gravy thickens, about 2 minutes.

4. Stir in the tomato paste, Worcestershire sauce, and thyme. Season with salt and pepper to style.

5. Continue to prepare dinner the gravy over low warmth till it reaches your required consistency, about 5 minutes extra.

6. Serve immediately over your favorite meat or greens.

Vegan Gravy

Vegan Gravy

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups vegetable broth
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Salt to taste

Ingredients:

• 3 tablespoons olive oil
• 1 massive onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons flour
• 4 cups vegetable broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a big saucepan over medium warmth.
2. Add the onion and prepare dinner until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Stir in the flour and cook for 1 minute, whisking continually.
5. Gradually whisk in the vegetable broth until easy.
6. Bring to a simmer and cook dinner, whisking sometimes, until thickened, about 5 minutes.
7. Season with thyme, rosemary, salt, and pepper to style.