So you've all mastered basic white, or 'country-style' gravy now, right? That's awesome!
But, I can hear some of you saying "Well, this is all great, but MY Grandma-Aunt-Mom-Uncle Phil used to thicken her (or his) gravy with cornstarch, and said that was the ONLY way to make gravy."
Indeed there is more than one (or two or three) "authentic, real, American, genuine, Grandma-approved" ways to make gravy.
It's about personal preference. I prefer gravies thickened with flour, but I'll often use cornstarch (or arrowroot, potato starch or tapioca flour), depending on whom I'm cooking for, and what I have on hand.
- 1 Tablespoon cornstarch
- 1/4 cup water
- 1 cup plant milk of your choice. (JUST REMEMBER, use unsweetened, unflavored, "plain", unless you like almond-vanilla-flavored gravy)
- 2 Tablespoons margarine
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- pinch sage (OR nutmeg instead of sage, if using for "creamed vegetables")
Remove from heat.
Use as is, or stir in cooked (vegan) sausage bits; cooked, crumbled tempeh; sauteed mushrooms; use it to make creamed peas and new potatoes; melty (vegan) cheese; whatever you want!!