This is a very versatile gravy; not only is it vegetarian, it can be made with pan drippings to be meaty or without butter to be vegan. I originally made it to go with some pork chops for my boys; I love to combine apple flavors with pork. Then I thought, wouldn’t this be great with all the Fall flavors of the Thanksgiving dinner as well? It is a unique and lovely sauce that will go well with stuffing, roasted vegetables, tofu, or even the turkey. Also, it’s a nice choice because it can be used by everyone at your table!
Being that it is made with apple juice, it has a sweeter flavor than the traditional meat based gravies. If you prefer, you can use less apple juice and more water (or veggie broth) to make it less sweet. Made as is however, I got two thumbs up from all around the table!
Here’s what you’ll need:
2 TBS Butter (*you can sub olive oil to make vegan)
2 TBS Olive Oil (*you can sub pan drippings to make for meat eaters)
4 TBS Flour
3 Cloves Garlic, minced
1 tsp fresh Rosemary, finely chopped
1 tsp dried Sage
1/2 tsp Salt
Black Pepper (to taste)
2 tsp Worcestershire Sauce (Annie’s makes a vegan version!)
3/4 cup Natural Apple Juice (I used a juice box)
1 – 1 1/2 cups of Water or Veggie Broth
For the first step, place the olive oil, butter and minced garlic in a pan. Over medium high heat melt and mix the three ingredients together.
SLOWLY add in 1 cup of water (or broth) and simmer for around 3-5 minutes, whisking constantly. If your gravy is getting too thick, add the additional 1/2 cup of liquid. You will see some little white chunks, but if you whisked correctly, it’s just the garlic. Once the desired consistency is reached, remove from heat and serve immediately. Enjoy!