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Wednesday, December 28, 2016

Mom's mustard gravy

Mom's mustard gravy

I never fully understood, or respected, the level of love my mother had for preparing my meals.  I can now say, that I really took it for granted.  She was/is an amazing cook.   I have found myself trying to recreate her food more and more.
This recipe is one that I didn't know about.  It was my favorite growing up, but after finding out how she made it (using the dripping from our Sunday roast) I didn't know if it could be done.  I got creative in the kitchen today, and the end result was so close to what I remember.  I was thrilled.  So much, I made some mashed potatoes, just so I could eat more. 


You will also need a large saute pan and a whisk 


Here are the instructions: 

3c veggie or mushroom stock
1 tablespoon low sodium soy sauce (you can use whatever sub on this one)
1/2 tsp. dried oregano (or 1 tsp fresh chopped)
1 tsp. sugar in the raw (or your sweetener of choice) (optional)
2 tablespoons Dijon mustard (you can change this up with regular mustard, grainy mustard, spicy mustard.....)

2 tablespoons thickener of choice with 2 tablespoons water (slurry) (I used low sodium corn starch, but you could use rice flour or sweet potato starch)


Place your saute pan on the stove, and heat up on Medium.


Add your broth/stock, oregano, sugar, soy sauce, to the pan.



 Add the mustard, and whisk until smooth.




Bring to a boil over medium high heat.  
Add the starch slurry you made and whisk until thick.



Serve right away.  You can serve over mashed potatoes, over baked potatoes, over pretty much anything you want gravy on.  
Put the leftovers in a glass jar, and store in the fridge.  It will keep for a few days.  It just needs to be warmed up and enjoy.







2 comments:

  1. Yum! This was very good! Next time I am going to strain only part of the veggies out.

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  2. Wow! Just made the quick version of this recipe. So simple and yet lots of flavor. Enjoying it over Yukon gold potatoes I just cooked in the instant pot and some oven roasted broccoli. Thanks for sharing your recipes and creating new ones!

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