Omis Gravy Recipes

OLD SCHOOL ITALIAN GRAVY

Steps:

• Heat a large stock pot over medium high heat and add in the olive oil. Once the the olive oil begins to shimmer, add in the beef bone and cook till browned on all sides, about 5 minutes.
• Add in the chopped onion and saute for 3-5 minutes, stirring occasionally, until the onions become translucent and start to brown.
• Next, add in the garlic, herbs and tomato paste and cook for an additional 1-2 minutes while stirring.
• Deglaze the pot by pouring in the red wine and scraping the bottom of the pot to remove any bits stuck to it.
• Add in the beef broth as well as all of the tomatoes (whole, crushed and puree) and stir to thoroughly combine. Reduce heat to medium low.
• Continue to simmer the sauce for a minimum of 1 hour, but 4-6 hours is preferred. Make sure to stir the sauce every 30 minutes or so to make sure everything is combined and nothing burns.
• Once the sauce has been cooked down, remove the beef bone and season with salt and pepper, if needed. The sauce can then be used immediately or cooled completely to be frozen or canned. For a smoother texture, use an immersion blender to blend to the desired consistency.

UMAMI GRAVY

Steps:

• Melt the butter in a pan over a high heat. Bubble, swirling the pan until it turns a nut brown colour. Add the anchovies, and sizzle for 1-2 mins until they dissolve.
• Add the stock and vinegar. Bring to the boil and reduce for around 20 mins to the desired consistency. Sieve and serve.

UMAMI GRAVY

Steps:

• 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.
• 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.
• 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.)