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Golden Gravy

Don't wait until the holidays to make gravy. This recipe is so quick and simple, however, you can make it any day of the week.
Course gravy, Main Course, Sauce
Keyword gravy
Servings 2.25 cups


  • tablespoons tahini
  • ¼ cup whole-grain flour spelt or whole-wheat pastry flour, or millet flour for gluten-free
  • 2 tablespoons dry white wine optional
  • 2 cups vegetable broth
  • 3 tablespoons tamari
  • 1 tablespoon dried onion flakes or chopped shallot
  • ½ teaspoon garlic powder or 1 small clove garlic minced
  • ¼ teaspoon poultry seasoning see note
  • 2 teaspoons chopped fresh thyme or rosemary see note
  • 1 dried bay leaf
  • Lemon pepper or freshly ground black pepper to taste


  • In a medium saucepan, combine the tahini, flour, wine (if using), and about ½ cup of the vegetable broth. Begin to whisk and bring the heat up to medium. Whisk until the mixture thickens into a roux. Slowly add the remaining broth and increase the heat slightly. Continue to whisk, adding the remaining ingredients except the bay leaf and pepper. Increase the heat to bring to a boil. Reduce the heat to low, add the bay leaf, and simmer for 10–15 minutes, stirring occasionally. Taste and add extra seasonings as desired. Remove the bay leaf and serve (see note).


Poultry Seasoning Note: Poultry seasoning is a blend of dried herbs that can include sage, thyme, rosemary, marjoram, nutmeg, black pepper, and/or celery seed. If you don’t have poultry seasoning, try a couple pinches each of dried rosemary, dried thyme, and dried oregano.
Fresh Herb Note: I love the flavor that fresh herbs add to a gravy. If you don’t have them, however, you can substitute dried when adding the garlic powder and poultry seasoning. Use about ½ teaspoon each of dried thyme and rosemary.
Prep Tip: You can prepare this gravy a couple of days in advance, store in an airtight container in the refrigerator, and then gently reheat to serve.