Got naked mashed potatoes? Here’s a great gravy that’s easy to make when you don’t have pan drippings from meat or a handy gravy packet laying around.
3 tablespoons butter or olive oil
1 1/2 tablespoons all purpose flour
6 green onions, chopped, whites separated from greens
1 large clove garlic, crushed or finely grated
1/2 cup hot water (if you are making pasta or potatoes, use the water left after boiling your starch instead)
1 cup hot milk
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/2 teaspoon dried basil leaves
1/2 teaspoon ground sage
2 teaspoons Worcestershire
IMPORTANT NOTE: At all stages in this recipe, you should be whisking frequently. That’s how gravy is made!
In a large pan over medium heat, melt butter. Stir frequently until the butter begins to bubble.
Add flour and mix in quickly to avoid clumping.
Mix in white/thick parts of the green onion. Cook for about 1 minute.
Mix in garlic and cook for about 1 minute.
Add hot water and stir – fast. Don’t let it clump up on you.
Slowly stir in milk. Don’t stop stirring until the milk is completely mixed in and the sauce is smooth.
Mix in Worcestershire, herbs and green onion tops.
At this point, you should have a nice, thick (and tasty!) gravy.