I loved mom’s gravy. It was this magic sauce that you poured on shit food and made it awesome. Mom called it milk gravy, some called it flour gravy. The idea of telling you how she made it turns my belly upside down, but for years I have tried to make a gravy that would taste like moms, but be cruelty-free. I have tried mushrooms, plant milks, salt, pepper, all sorts of spices, and I could never quite get it right.
This final version is the one I use when I want to relive my childhood, pouring it liberally over my mashed potatoes, lapping the leftovers up with bread or toast. I can’t tell you that mom would be proud, actually, I would probably get a detailed reason from her about how much better hers was, and how, “you weren’t raised like that.” lol. Classic mom, but with my gravy… I’ll still have seconds.
- 1 tablespoon olive oil or water
- 1 yellow onion chopped
- 2 garlic cloves minced
- 4 ounces mushrooms sliced (about 1 cup loosely packed)
- 1 Yukon gold potato medium, cut into 1-inch chunks (4-6 ounces by weight)
- 2 tablespoons tamari gluten-free soy sauce
- 1 cup water
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- Heat the olive oil in a large skillet over medium heat and saute the onion until it starts to soften, about 5 minutes.
- Add in the garlic and mushrooms and stir for 1 or 2 minutes, just until the garlic is fragrant. Add in the potato, tamari, and water and bring the water to a boil.
- Once boiling, lower the heat to a simmer and cover the pan. Cook until the potatoes are fork-tender, about 10 minutes. (The smaller you cut the potatoes, the faster they will cook.)
- Once tender, carefully transfer the contents of the pan to a high-speed blender or food processor, and add in the salt and black pepper. Blend until smooth, using a towel to carefully cover the vent at the top of your machine so that the steam can escape. (And not blow the lid off your blender!)
- Adjust any seasoning to taste and serve warm over your favorite side dish or main course. Leftover gravy can be stored in an airtight container for up to a week in the fridge.