At one point in my life a decade ago, I was surrounded by steak-lovers which meant, a good number of dinners were at steak houses. And for a vegetarian dinner was a baked or mashed potato, steamed vegetables, corn on the cob and onion rings. But I never once complained – I was so intrigued by the sight of a good looking brown steak, with the perfect dauphine potatoes and a mini jug of brown gravy. I’ve never been a strict vegetarian – so of course, I dipped into this jug with my onion rings and generously poured over the potatoes and veggies! This gravy was a delight for me – I watched countless cooking shows on how to make the perfect gravy from the drippings and wondered how to incorporate this into my cooking.
Well, now I have my solution. I use the Tulsi Green Tea by Chai Diaries as the broth, a basic butter and flour roux, aromatics of garlic, onion and ginger and pinches of spices like turmeric (which also gives a gorgeous colour, cinnamon and a whole star anise to gently infuse.
The flavour of this gravy is… how can I say this correctly? Different is apt. it’s a unique flavour that works with just about anything and stores well in the fridge for a quick fix at any given moment. I like it of thicker consistency to go with my rice and potatoes, but you can make it more fluid consistency for pouring over mashed potatoes!