
Making gravy from scratch is easy to do and allows you to avoid the highly processed ingredients which can typically be found in store-bought gravy. Follow this guide for our simple steps and tips on how to make gravy from scratch.
Start with a foundation of flavour, using ingredients like onions, mushrooms and/or celery and build on it with herbs and either vegetable stock, red wine or nut milk. Gravy is then thickened with some form of starch; anything from all-purpose flour to corn starch or potato starch. No matter which ingredients you’re starting with, you can always use an immersion blender to ensure your gravy has a smooth, luxurious texture.
In this version we keep it very simple and build upon browned onions, fresh thyme and a bit of garlic. We further season the gravy with vegetable bouillon, soy sauce as well as black pepper and combine full fat coconut milk with oat flour to get a rich, creamy gravy that pairs well with everything.
Preparation time: 15 minutes, cooking time: 20 minutes, yielding about 1.5 litres of gravy.
Ingredients
- 500ml water
- 1 can (400ml) full fat coconut milk
- 1 medium onion, finely diced
- A few sprigs fresh thyme
Equipment
- A medium-sized pot
- A mixing bowl
- A whisk
- Optional: immersion blender
Instructions
- Place a medium sized pot over medium to high heat and add olive oil, diced onions, crushed garlic flakes, fresh thyme and cook, stirring frequently.
- While the onions cook, combine oat flour, bouillon powder and black pepper powder with a few tablespoons of coconut milk in a bowl. Mix well into a smooth paste before adding the remaining coconut milk and soy sauce, mixing thoroughly.
- When onions are golden brown, soft and translucent, add water and the coconut milk mixture, whisking constantly. Bring to a boil and allow it to boil for a few minutes until the sauce starts to thicken. Reduce heat to medium and continue simmering until sauce reaches your desired consistency.
- It is important to note the longer you cook the sauce, the thicker it will get. Likewise, as the sauce cools it will also thicken. If you prefer a silky smooth texture, use an immersion blender. Serve over mashed potatoes or over anything that needs a delicious rich gravy.
More information
Do you have gravy you love to make? We want to know! Comment or message us on Instagram at @indigo_herbs and let us know about your creative creations.