Sunday, February 18, 2007

Vegetarian (not vegan) gravy

Worked up as a substitute for our favorite white bean gravy because of the tragic demise of our hand blender.

Make a light roux with one tablespoon butter and one tablespoon flour. When the roux is thick, but still very pale, add Morningstar Farm sausage crumbles (perhaps 1/2 cup). Mix well with the roux and saute until lightly browned. Add about 1/2 tsp Better than Bouillon vegetarian broth concentrate, and about 1 cup cool water. Stir well; cook until the gravy is the desired consistency, then stir in about a teaspoonful of mascarpone cheese. Cook for a minute longer and then serve with Remarkably Acceptable biscuits.

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