Makes 2 cups; serves 4 to 6
- 1/4 cup vegetable oil
- 1/4 cup minced yellow onion
- 1/4 cup flour
- 2 cups water
- 4 teaspoons vegetable bouillon powder*
*For bouillon cubes use 1 cube per cup of water. Heat water and dissolve cube before adding to roux.
In a small saucepan heat oil on medium and sauté onions until translucent. Add flour, stir and cook until roux is smooth. Add water and bouillon, and cook, stirring constantly, until gravy thickens enough to coat the back of a spoon.
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