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Golden Gravy (or Fondue)

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The possibilities: Pour the butterscotch-colored, toasty-tasting gravy over mashed potatoes, thickly sliced toast, plain noodles or rice, chicken, or meatloaf; use it as a simmer sauce for pork chops or root vegetables; or keep it warm in a chafing dish for dipping cubes of bread and cheese, fondue-style.

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Ingredients

  • 1/2 cup good-quality vegetable oil, like sunflower or grapeseed
  • 3/4 cup Bob’s Red Mill chickpea flour
  • 2 cups oat milk (or other liquid, see the recipe note), plus more if needed
  • Salt and pepper

Instructions

  1. Put the oil in a medium saucepan over medium heat. When the oil shimmers, stir in the chickpea flour with wooden or metal spatula. Adjust the heat so the roux bubbles ever so gently. Cook, stirring frequently and scraping the bottom to prevent burning, until the mixture darkens a couple notches, smells nutty, and loses its raw taste, 30 to 40 minutes. (As with flour sauces like bechamel, the longer the base cooks, the toastier the flavor becomes, but long cooking also reduces the mixture’s thickening power.)
  2. Switch to a whisk and slowly pour in the oat milk or other liquid, whisking constantly until smooth. Raise the heat to the gravy bubbles gently then cook, still stirring, until it thickens, just a couple minutes. Adjust the consistency by adding more liquid, a couple tablespoons at a time.
  3. Taste and add salt as needed. Wait to add the pepper until after serving, like a garnish (or skip it). Serve right away or cover and keep warm over low heat for up to 30 minutes. (Leftovers reheat well on the stove or in the microwave; thin as needed with more liquid.)
— Recipe developed by The Bittman Project for Bob’s Red Mill

Recipe variations

Bright Golden Gravy
Depending on what you’re using the sauce for, you might want to bring a smidge of tanginess to the party by whisking in 2 teaspoons apple cider vinegar along with the milk.

Umami Golden Gravy
To add deep flavor notes, before adding salt whisk in 2 teaspoons soy sauce with the milk.