- 1 good sized shallot, minced
- 2 Tablespoons olive oil
- 3 Tablespoons whole wheat pastry flour
- 1 cup soy milk
- 2 Tablespoons white or red miso
- Fresh pepper
Heat a sauce pan over medium-high heat and add olive oil. When oil is hot add minced shallot and fry in oil until well caramelized. In a small dish combine soy milk and flour, whisk well to make sure they are combined. Pour slowly into oil and caramelized shallots, reduce heat to medium-low and whisk to incorporate. Add in miso, whisking it in well, and freshly ground pepper. Let continue to simmer, whisking occasionally, until the gravy is a desired thickness.
A nice variation is to add in 1/4 cup of chopped up, fresh parsley at the end. This is wonderfully tasty.
Too thick? Add a little more soy milk, slowly.
Too thin? Sprinkle in more flour, a little at a time, and whisk well until it it the desired thickness.
**Update as of September 22, 2010**
I have made this using brown rice flour in place of wheat as well as rice milk in place of soy - making this gravy both gluten and soy free.
I've also tried this using only a little spray canola oil to saute the scallions and no additional oil. This has worked just perfectly as well and makes for a almost fat-free gravy!