I improvised this gravy for Christmas this year, and it is wonderful. I drizzled it over my stuffing and devoured copious quantities of super tasty food topped with just-as-delicious gravy. Yum yum yum.
I wanted something that would be rich. Full of flavour, beautifully savoury, and reminiscent of the gravy my mom makes from roast beef pan drippings. So I started with browning the butter, giving it a rich, toasty, delicious flavour. Then I added black truffle garlic oil from Oliv. A brilliant base for a brilliant gravy.
Brown Butter & Black Truffle Garlic Gravy
30g butter
2 tsp black truffle garlic olive oil (pomace) (USA / Canada)
40g all purpose flour
2 cups vegetable broth, warmed
1 tsp soy sauceBlack pepper, to taste
½ tsp poultry seasoningMelt the butter in a small saucepot over medium heat Cook, stirring, until it begins to brown. When it’s about the shade of peanut butter, add the black truffle garlic olive oil (pomace) (USA / Canada).
Sprinkle in the flour, a little at a time, stirring to blend. Cook, stirring, for about 5 minutes. You want to make sure the flour is cooked.
Then add a splash of vegetable broth. Stir, and then add more liquid. It will instantly thicken into a very thick paste, so just keep working in splashes of broth until you get theIf you’re making it from concentrate, don’t make it full strength or you’ll end up with a gravy that has far too much in common with seawater.
Add the soy sauce, and then stir in and extra broth needed to reach your desired consistency. Season to taste with black pepper and add the poultry seasoning. Yum!
