Shallot & Balsamic Gravy
A rich vegan gravy made with sweet shallots, homemade vegetable stock, and reduced balsamic vinegar. Perfect for mashed potatoes, vegan roasts, and holiday dinners.
Equipment
- Large saucepan or stockpot
- medium saucepan
- small saucepan
- Fine mesh strainer
- whisk
- wooden spoon
Ingredients
- 2 handfuls vegetable scraps such as carrot peelings, onion ends, celery leaves, leek trimmings, and herb stems
- 4-8 cups water about 1-2 liters, or enough to cover the scraps
- 1 whole bay leaf
- 3-4 whole black peppercorns
- 2 tablespoons olive oil 30 ml
- 2 whole shallots finely chopped
- 2 whole garlic cloves minced
- 2½ tablespoons all-purpose flour 20g, UK: plain flour
- 2 cups vegetable stock 480 ml, strained
- ¼ cup balsamic vinegar 60 ml
- 1 tablespoon soy sauce 15 ml, or tamari
- 1 teaspoon agave nectar or maple syrup
- salt and black pepper to taste
Instructions
- Make the vegetable stock: Add the vegetable scraps, water, bay leaf, and peppercorns to a large saucepan. Bring to a gentle simmer and cook for 45-60 minutes. Strain through a fine-mesh strainer and set aside.
- Reduce the balsamic: Add the balsamic vinegar to a small saucepan and bring to a gentle simmer. Cook until slightly reduced and syrupy, watching closely so it doesn’t burn. Remove from the heat.
- Cook the shallots: Heat the olive oil in a medium saucepan over medium heat. Add the shallots and cook until soft and translucent. Add the garlic and cook for another 30-60 seconds, until fragrant.
- Make the roux: Sprinkle in the flour and stir continuously for 1-2 minutes, until no dry flour remains.
- Add the stock: Gradually pour in the vegetable stock while whisking continuously to keep the gravy smooth.
- Finish the gravy: Stir in the balsamic reduction, soy sauce, and agave. Simmer gently for 10-15 minutes, stirring occasionally, until the gravy has thickened to your preferred consistency.
- Season and serve: Taste and season with salt and black pepper as needed. Serve warm.
Notes
- Vegetable scraps: Stick mostly to mild, savory vegetables such as carrots, onions, shallots, leeks, celery, mushrooms, and herbs. Avoid using large amounts of cruciferous vegetables, as they can make the stock bitter.
- Stock quantity: You only need 2 cups + 2 tablespoons (500 ml) of finished stock for the gravy. Freeze any extra for another recipe.
- Balsamic reduction: Don’t reduce the vinegar all the way to a thick glaze. It should still be pourable when it comes off the heat.
- Consistency: The gravy will continue to thicken slightly as it cools. If it becomes too thick, simply whisk in a splash of vegetable stock or water.
- Make ahead: Both the vegetable stock and finished gravy can be prepared ahead of time and refrigerated until needed.