Umami Gravy
Published Nov. 17, 2021
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 1small red onion, halved and thinly sliced
- ½teaspoon granulated sugar
- Salt
- Pinch of dried oregano
- 2tablespoons all-purpose flour
- 2cups vegetable stock
- ¼cup whole milk
- 1tablespoon nutritional yeast (optional, but very good)
- Freshly ground black pepper
Nutritional analysis per serving (4 servings)
97 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 377 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a large skillet over medium heat. Add the onion and sugar, and season with salt. Cook, stirring occasionally, until the onion is browned and caramelized but not burnt, 10 to 12 minutes.
- Step 2
Add the oregano and flour and cook, stirring constantly, until the flour has been fully absorbed by the buttery onions, 30 seconds to 1 minute. Whisk in the vegetable stock and milk, raise the heat to high and, whisking occasionally, bring to a boil. Immediately reduce the heat to maintain a simmer and cook, still whisking occasionally, until the stock thickens into a loose gravy that thinly coats the back of a spoon, about 5 minutes.
- Step 3
Whisk in the nutritional yeast, if using, and taste for seasoning, adding more salt and pepper as desired. Serve hot. (Alternatively, you can make this the night before Thanksgiving, cover and store it in the refrigerator, and reheat in the microwave or in a pot on the stove before serving.)
Private Notes
Comments
As to the rest of the food getting cold, while using the hot drippings from the turkey, to make gravy?? That turkey will be resting for approx. 30 minutes, so those drippings are the one and only way to make turkey gravy, and it's plenty of time to do so. I know because I have been doing it for over 60 years.
People sure do get all in a twist about gravy! For everyone who is so adamant that gravy has to have meat drippings (or broth), some of us don't eat any meat, so this recipe is helpful. I've made a similar gravy but added some mushrooms and a tablespoon of white miso for more depth, but gravy is just moisture for potatoes and other dry foods (like turkey) and I, for one, would like to thank the NYT Cooking crew for including the vegetarians in the holiday fixings.
Without the nutritional yeast (substitute any bouillon) the recipe's title will likely be a misnomer: the vegetable stock won't cut it (though 8 oz+ of chopped, browned mushrooms may). I dispute the recipe's premise, however. Making gravy, a technique born of frugality (like deglazing in French recipes), recycles flavor-rich meat drippings instead of discarding them. You can certainly make the roux+onion+sugar ahead if you're worried about time.
I have made this for three thanksgivings. If you don’t mind tiny brown specks in the gravy, then follow my method: mince the red onion very very finely, then cook as instructed. There’s no need to remove it—leave those little browned bits in for extra flavor. I find that the gravy doesn’t thicken very well as written. If you prefer thicker gravy, use 3 tbsp each of butter and flour, rather than 2 tbsp each. This gives you more roux and a quicker thickening.
Made this last year and while I was thrilled to have gravy back in my life after going vegetarian, I admittedly found it too sweet at written. So this year I used a vidalia onion and no sugar - I called it a compromise haha - and it is perfectly balanced umami and sweetness. I highly recommend making this change
Replaced whole milk with dairy-free half and half to make vegan. It was delicious.
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