| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Vegetarian |
Vegetarian, Sauces, Holidays |
4 |
Servings |
INGREDIENTS
| 1/2 |
qt |
Vegetable stock |
| 1/16 |
c |
White or light miso |
| 1/16 |
c |
Low-sodium soy sauce |
| 1/4 |
tb |
Dijon Mustard |
| 1/2 |
ts |
Poultry seasoning or other |
|
|
Mixed herbs |
| 1/8 |
ts |
Dried sage |
| 1/3 |
ts |
Dried thyme |
| 1/8 |
ts |
Dried rosemary |
| 1/8 |
ts |
Black or white pepper |
| 1/2 |
tb |
Cornstarch or arrowroot |
|
|
-=+Dianne in Freeport, Texas+=- |
INSTRUCTIONS
Combine all ingredients except cornstarch or arrowroot in a 4-quart pot.
Bring to a boil over medium heat, then lower heat and simmer for 10
minutes.
At serving time, disolve thickener in 1/2 c. cold water. Bring the gravy to
a low boil. Slowly pour in the thickener and stir whie the gravy turns from
milky to smooth and thick. Add enough thickener to reach the consistency
you desire. Makes 8 cups.
Note: Poultry seasoning does not contain animal products. If you don't
have poultry seasoning, use 2 to 3 teaspoons of a mixture of rosemary,
sage, thyme, marjoram and basil.
Per 1/2 serving: 34 cal; 1 g. protein; 0.1 g. fat; 5 g. carb;, 0 chol; 618
g. sodium; 4 g. fiber
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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