Brown Gravy
This brown gravy is a quick, from-scratch stand-in for the instant gravy pouch, made in one pan with pantry staples. The flavor comes from two places: a minced onion browned in oil, and a roux cooked until it darkens before any stock goes in. A teaspoon of yeast extract adds the savory depth you expect from meat drippings, so it works with vegetable stock for a fully vegetarian pot.
Instructions
Put the minced onion in a saucepan with the oil, the salt and a few grinds of pepper. Cook over medium heat until the onion just starts to turn golden brown.
Stir in the flour. It will form a paste-like roux with the oil. Keep cooking and stirring it for several minutes, until it begins to darken.
Pour in the stock and stir until the mixture is smooth with no lumps of flour. Add the yeast extract and keep stirring as the gravy warms, so that it dissolves fully.
Taste and add more salt or pepper if it needs it. Once the gravy comes to a simmer it is done.
Pour it through a strainer into a gravy boat or other serving container. Let it cool for a few minutes before serving.
Make it personal.
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