Vail's Vegetarian Gravy (no drippings necessary)

Vail Bee


Coming home from Thanksgiving, I was able to get a bunch of leftovers in my carry-on on the flight so I was very excited about bringing a bit of home cooking back with me. However, as we all know it is impossible to get any form of liquid on a plane so for the gravy I resorted to my own devices… because who eats Thanksgiving leftovers without gravy?!

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a few


30 Min


1 c
celery, chopped
1 c
carrots, chopped
1/2 c
onion, chopped
3-4 clove
garlic, chopped
1 large
rosemary sprig
1/2 tsp
dried oregano
1 can(s)
vegetable broth
3 1/2 tsp
2 1/2 Tbsp
marsala wine
2 Tbsp
salt and pepper

Directions Step-By-Step

Sautee onion, celery, carrots and garlic in a bit of olive oil in a small pot for about 5-7 minutes or until lightly browned.
Add rosemary, oregano, salt, pepper and broth. Bring to a boil, then reduce heat to low and cook for about 20 minutes, NO MORE!
Strain broth into a separate bowl and discard aromatic ingredients (celery, carrot etc).
Melt the butter in the same empty pot and slowly stir in the flour until it becomes a chunky mess.
Slowly add the broth, one large splash at a time. Halfway through adding broth, add the marsala wine, stirring in slowly. Slowly stir in the rest of the broth.
Season with a little more salt and pepper and serve!

About this Recipe

Course/Dish: Gravies
Dietary Needs: Vegetarian