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. 

Now, before you look at this recipe and say hell no, this is too much effort!  Just think about this;  You get 3 cups of fantastic gravy.  You can use different mustard, and get different tastes.  You can double the recipe and make enough for the whole week.  It may be the gateway gravy to convert your non-plantbased I need to go on?  (hahahaha)
OK, lets get down to the recipe.


1 medium onion, peeled, cut in half, and sliced into half moon pieces
5 large cloves of garlic, peeled and left whole
1 large carrot, peeled, and chopped roughly
1 rib of celery, cleaned and chopped
2 cups sliced mushrooms (I used cremini) 
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)
4 cups water
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)

You will also need a large saute pan, a whisk, a blender and fine mesh strainer

(sugar in the raw) 

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

Add your onions and garlic.  

Break apart, and saute for 5 minutes. 

After 5 minutes, they should just start to take on some color.

Add the remaining veggies (carrots, celery, mushrooms) and the spices and sugar.

Stir well, and saute for 10 minutes.  Stir often, and if things stick too much, add a little water.  You want to try and get things to brown a bit (FLAVOR)

After 10 minutes, turn the heat up to medium high.  Add your water and soy sauce.

Stir well, and allow to come to a simmer.  Simmer for 10 minutes, uncovered.

While it is simmering, clean up your mess.  
After 10 minutes, remove from the heat, and pour (carefully!) into a blender.  
Blend on high for about 30 seconds.
Pour the mix through a fine mesh strainer (now, if you are adventurous, you could leave all the blended stuff in the gravy, I don't like chunky gravy)

You should have about 3 cups of liquid at this point. 

 Return the strained liquid 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.

1 comment:

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