A Gravy Recipe that’s good with almost anything.

Here’s a gravy that you can use to make just about anything even more delicious than it would ordinarily be.  It’s easy, inexpensive, health conscious, and you can add mushrooms to dress it up even more if you have them on hand.

I’ve used this gravy as a delicious, but more health conscious sauce in making scalloped potatoes. Or slice the potatoes as you would for scalloped potatoes; bake; pour gravy over.

It’s out this world with chicken & rice or steak & potatoes.

Great with homemade biscuits!

It makes a simple meal of noodles and brocolli (or any fresh vegetable) rise to another level.

If you don’t already have a nice large rosemary plant in your garden or border, this gravy is reason enough to plant one this spring.

Preparation:
Bring in some fresh rosemary. (Dried store-bought just won’t do.) Wash.  Pull off the leaves.  Chop finely.

Reserve 1 to 2 tablespoons for the following recipe.

If any remains mix it with a bit of olive oil to make a paste. Place on plastic wrap, press flat, wrap.  Place in zip lock freezer bag and freeze for next time.

To Prepare the Gravy

• Put about 3 tablespoons of oil in your frying pan.  (I don’t measure the oil.  You’ll get the idea as you go along.) Heat oil on medium.
• Add the 1 or 2 tablespoons of the finely chopped rosemary. (I use 2 tbsp.)
• Depending on how much you like garlic, add 1 to 3 cloves of garlic that has been finely chopped or put through a garlic press.
• Add one small bay leaf.  (Optional — but I think it does add more flavor.)
• Saute about two minutes on medium.  (To keep the flavor delicate, keep the garlic from turning brown.  It’s much better that way.)

• Add 3 rounded serving tablespoons of flour. (I use whole wheat)
• Make a paste. (Add a bit more oil if need be.)

• Turn off the heat.

• Add water* slowly until the resulting liquid is smooth and thin.  Turn heat on medium.  Cook and stir until mixture starts to thicken.  If you see that it’s going to be “too” thick, add some more water.

• Add one good quality vegetable bouillon cube and dissolve. (Mine have no salt.)
• If you choose to add sliced mushrooms, add them now. Simmer on low until mushrooms are tender.  Stir from time to time while they are cooking.

*You can use chicken broth if you want, rather than water and the vegetable bouillon cube.  Either is delicious.

Taste and add a dash of salt if necessary.

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