Caramelized Shallot Gravy
Rather than counting on homemade stock for its flavor source, this vegan gravy highlights the sweetness of caramelized shallots, pairing them with soy sauce, balsamic vinegar and fresh herbs for a perfectly balanced gravy. Though the process coaxes similar complexity from the allium, caramelizing shallots is a little different than caramelizing onions. To prevent the shallots from burning and becoming bitter as they cook, aim to deglaze them with water as soon as they reach a light golden-brown color rather than awaiting the rich, dark brown spots you’d aim for when caramelizing onions. Keep the gravy rustic and serve it as is, or go smooth and blend until creamy. Perfect for party planning, this gravy will last up to 5 days in the fridge.
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