I love gravy of all forms, but white pepper is my favorite. The recipe that follows will be for white gravy, but all gravies are founded on a roux.
Gravy gravy gravy….
A roux (pronounced “roo”) is a substance made with wheat flour and fat. The type of fat varies based on the cuisine. Starting a gravy with roux is important because it is a thickener, and cooking the flour with fat gives it a nutty flavor. No one wants gravy that tastes like raw flour. The recipe calls for vegetable based fats because it’s vegan! You can make substitutions to this recipe, but know that it’s tried and true as is. If you change things and it doesn’t turn out right, I’m not responsible!
If you end up with the gravy too thick you can simply add more milk, but thickening it up post-roux is tricky and won’t taste very good. Err on the side of ending up with extra gravy from adding milk.
For this recipe, Earth Balance will do. However if you like to avoid palm oil products like I do, the “Better Butter” recipe from The Gentle Chef is amazing. The recipe is only available in the non-dairy books, but it’s definitely worth purchasing if you’re serious about cheese and other vegan dairy replacements.
And a note about the soymilk: I use West Soy Unsweeteend Organic. It’s just soybeans and water. Other types of soymilk, even ones that say “unsweetened”, still contain sugar. If you can’t get a hold of soymilk containing just soybeans and water, be sure to at least get unsweetened.
This recipe is perfect to top two servings of mashed potatoes (although I like a lot of gravy, so maybe three normal people servings). Simply double to get enough for two servings of biscuits and gravy.
If you make this and think you fucked it up, it’s OK! Try again another time and watch the roux more carefully.