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.
FAT-FREE CHEF™ 