Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1/3 cup olive oil
- 2 cloves of garlic, finely chopped
- 1 large shallot, finely chopped
- 6 tablespoons brown rice flour
- 2 1/2 cups vegetable broth
- 4 tablespoons tamari
- 2 tablespoons mirin
- 1 teaspoon finely chopped rosemary
- 1 teaspoon finely chopped thyme
Preparation:
Heat oil in a saucepan over medium heat. Add garlic and shallot and cook 5 minutes, until tender and translucent.Add the rice flour, and stir thoroughly to make a paste or roux. Cook 5 minutes, stirring frequently, until mixture is golden and gives off a nutty fragrance. Be careful not to let it burn.
GRADUALLY add the broth, whisking constantly to prevent lumps. Add tamari, mirin, and herbs.
Bring the gravy to a boil. Reduce heat to simmer, and cook 5 minutes, stirring frequently, or until slightly thickened. If a smooth texture is desired, puree with a vertical blender.
Makes about 3 cups gravy.
Copyright 2008 by Jen Hoy
