Okay, gang: Thanksgiving’s just one week away, so here’s Part 5 of my Nomtastic Thanksgiving series! Just tuning in? I’ve already got you covered for turkey, Brussels sprouts, cran-cherry sauce, and mash—and today, I present to you: a flavor-packed, make-ahead Umami Gravy!
Traditionalists may scoff because there are no turkey pan drippings in this gravy, but by using bone broth or rich chicken stock, you can minimize your game-time kitchen chaos by making this gravy a couple of days before Thanksgiving. You simply reheat it just before you go into Feast Mode. (I don’t know about you, but this lady hates frantically cooking against the clock.)
Plus, this gravy is packed with carefully selected ingredients that boost umami: savory bone broth, tomato paste, dried and fresh mushrooms, and fish sauce. Once all these flavorful ingredients have simmered, simply purée everything together and voila! Thick gravy!
Umami Gravy keeps in the fridge for several days, and is a great item to keep in the freezer for everyday meals. Just cook up your favorite quick-cooking protein and simmer it in this fantastic gravy.
Ready for the recipe?