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Hmmm. After making béchamel sauce for Croque Monsieurs the other night I wondered if I could make a gravy-type sauce, without roasting a turkey. I made some savory pumpkin quinoa patties that needed something.  The patties were made with rosemary jack cheese and Devo Olive Oil’s Wild Mushroom and Sage EVOO. They screamed gravy. I used one of Devo’s dark balsamics to give it color and additional taste. I’m eagerly waiting for the maple balsamic to arrive, so I debated between fig and cinnamon & pear. I went with the cinnamon & pear.

As with béchamel, I started adding milk to the roux. I stopped after about 1/2 c and decided to add vegetable broth instead. Next time I can make it vegan and gluten free.

pumpkin quinoa pattiesEVOO Gravy

What you need:

What you do:

  • Heat oils, balsamic and herbs in saucepan over med heat.
  • Whisk in flour until thick paste is formed.
  • Season with salt and pepper.
  • Add broth slowly, 1 c at a time, and whisk while cooking.
  • Continue to add broth and whisk until desired consistency is reached.