I have posted this recipe before, but that was before I started doing step by step instructions with pictures. You are going to see me re-post a lot of my recipes with the photos and with step-by-step instructions. The change to a step-by-step with photos format is very much a work in progress and I am still getting everything figured out. I appreciate any and all feedback, so if you see that I missed something or feel that something is not clear, please let me know. As always I can be reached via email at firstname.lastname@example.org.
And yes Mom, I know the print feature is no longer available, that went tango uniform some time ago. Of course with the new format, it would make for some very long print outs, so I am trying to figure how to create a printable version. Mom, this is about the time you should be lamenting not sending me to private school.
This recipe is from the Grit Restaurant cookbook and as if often the case I have made changes to the recipe. So, if want the original you will need to purchase the cookbook. Heck, you should purchase the cookbook anyway. In fact get, two because you'll soon wear out your first one.
1 cup unsalted butter
3/4 cup all-purpose flour
3/4 cup nutritional yeast flakes
2 cups milk
1/2 cup soy sauce
1 3/4 cups hot water
2 tablespoons vegan Worcestershire sauce
Melt the butter in a heavy, large saucepan and add the flour
Stir to combine
And begin whisking. It is very important that you whisk constantly, as this will help avoid burning the flour and you do not want that burnt flour taste in your gravy.
Add the nutritional yeast flakes
Whisk and whisk
And whisk and whisk
Slowly add the milk, a little at a time. After each addition, whisk until the milk is completely incorporated.
Combine the soy sauce, hot water and worcestershire sauce. Slowly add the soy sauce mixture to the roux, whisking after each addition until completely incorporated.