SPICY CARROT WHITE WINE GRAVY
Carrot and Pinot Grigio wine? Why not? Sugar and spice and fresh rosemary too? Sure. Sesame oil with nutmeg? You bet! This is what the experimental process tastes, textures and looks like when it turns out great! Gravy anyone?
Makes 3-1/2 cups
2 T. light sesame oil
1/4 c. margarine
1 t. salt
1/3 c. all-purpose unbleached flour
2 c. carrot juice
1 c. Pinot Grigio (white wine semi sweet)
1 c. water
1 T. light brown sugar
2 t. garlic powder
2 t. onion powder
2 t. poultry seasoning
1/4 t. nutmeg
1/4 t. ground allspice
1/2 t. black Himalayan salt (sulphuric)
1/8 t. red cayenne pepper
fresh grind black pepper to taste
2-3 sprigs fresh rosemary, rinsed
In medium saucepan, over medium heat, melt oil with margarine.
Add salt and stir till dissolved.
Add flour and immediately whisk till melted into the oils. Keep whisking about 2 minutes off and on – quickly, then slowly around the pan.
Add 1 cup of carrot juice; whisk till incorporated.
Add 2nd cup carrot juice; whisk the same.
Add wine, then water and whisk again till incorporated.
Add brown sugar, garlic and onion powders, poultry seasoning, nutmeg, allspice, black Himalayan salt, red cayenne pepper. Stir well till thickened.
Add rosemary sprigs and submerge in sauce. Reduce heat and cook, uncovered, stirring often for 30 minutes.
Add fresh grind black pepper and salt to taste.
Notes: Black Himalayan salt adds an eggy sulphuric component. Use any salt you have on hand, but for that extra special touch, try the black Himalayan.
Wherever you serve gravy this gravy will work. Over potatoes, grits, veggie meats…
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