aka AFC House Gravy for restaurant or home use.
Call this MISO PEAR GRAVY. It’s new, exciting, familiar with a hint of exotic. Trust it. Put the gravy on the bottom, over the top, to the side or in a dipping container.
In my fist animal-free restaurant that’s the only gravy I need for all purposes which require a gravy. That doesn’t mean it can’t be altered to express different views with different dishes. This however remains the true base: MISO PEAR. Remember it!
FAT-FREE too! A gravy? A house gravy? Yup.
Makes 4-3/4 cups
4 c. water
2 T. white miso paste
2 T. Spice Time Imitation Chicken Bouillon Powder
2 t. dry mustard
1 t. turmeric
2 t. garlic powder
1 t. ground fennel seed
fresh ground black pepper
1/2 t. mild Hatch chili powder
15 oz. can sliced pears in extra light syrup including liquid
2 T. cornstarch
salt to taste
1 T. white wine vinegar
1- In medium saucepan, over medium-low heat combine water, miso and bouillon. Bring to slow boil stirring to dissolve miso with the powder bouillon.
2- Add mustard, turmeric, garlic, fennel, black pepper and chili powder. Stir as needed as it simmers.
3- Place pears including liquid from can in blender container and blend till smooth – 30 seconds x 2. Pause, then blend another 30 seconds till very smooth.
4- Add cornstarch to the pears and immediately pulse and hold till thoroughly incorporated. Pause, then blend again.
5- Bring gravy to boil, then add pear-cornstarch blend, whisking till it begins to thicken.
6- Lower heat and simmer, whisking occasionally, for about 20 minutes – long enough to develop a round richness.
7- Salt and pepper to taste. Remove from heat, bring to room temperature and pour into tightly covered containers and refrigerate till ready to use in any recipe calling for gravy.