Sauces: Miso gravy

The word 'gravy' is pretty damn cosy. It dominates the holiday food world alongside its' buddy 'stuffing', conjuring up feelings of open fires, card games and family time. If you think about it though, gravy is a bit of a culinary one-trick pony. For most people, it only rears its head when roast meat and vegetables are about.

The thing is, it could be so much more than that. Let's give gravy a fighting chance.

This miso gravy is thick, pourable, rich and delicious. You can use it hot or cold. You can pour it on pretty much anything that comes out of the oven, add it to stir fries, drizzle it over a salad bowl, use it as a marinade for tofu... the options are endless.

You want to know the best thing about building this gravy on miso? It gives you that punch of salty flavour without giving you high blood pressure or increasing your risk of stomach cancer (which, I hate to tell you, are side effects of excess salt intake). In miso, the carcinogenic and hyper intensive effect of salt is counteracted by the anti-carcinogenic and anti-hyperintensive effect of soy. Multiple studies have compared miso intake to table salt intake, and have demonstrated that there is no negative effect observed when salt is taken in the form of miso.

So, embrace this miso gravy and you can get salty minus the sorry.

Recipe

  • 2 2/3 cups water

  • 1/3 cup arrowroot flour

  • 1/3 cup white miso

  • 1/3 cup tamari

  • 2 tbsp coconut oil

  • 2 tbsp lemon juice

  • 1 tbsp minced fresh ginger

  • 1 tbsp sesame oil

  • 2 cloves garlic, minced

  • 2 tsp maple syrup

  • 2 ice cube trays

  • Large freezer bag

 

  1. In a mediums saucepan, whisk 2/3 cup water and arrowroot. Add remaining ingredients and remaining water, and whisk until combined

  2. Heat over medium-high, whisking constantly until boiling

  3. Reduce to medium, continuing to whisk for one minute

  4. Remove from heat, and cool in the fridge

  5. Once cool, whisk before pouring into an ice cube tray. Cover the ice cube tray with cling wrap to prevent icicles from forming, and place in the freezer overnight

  6. Once frozen, transfer the cubes into a large freezer bag, label, and return to the freezer until required

 

SAUCESCourtney Allely