1 ½ tbsp oil
250ml cold water
250ml hot vegetable stock
1 tsp Rapid Xanthan Gum
Salt and pepper
Soy sauce or miso sauce (optional)
Measure the oil into a large mixing bowl.
Sieve the xanthan gum over the oil and stir to make a smooth paste.
Add the cold water to the mixing bowl, a spoon at a time, beating vigorously with a whisk after each addition, to make a smooth paste.
Heat the stock in a saucepan over a medium heat.
When almost boiling, pour a little of the stock into the mixing bowl and beat until smooth.
Pour everything back into the saucepan, beating to combine.
Bring to the boil and allow to cook gently for a few minutes.
Remove from the heat and season with salt and pepper.
Taste the gravy and add any additional flavourings/seasoning.
****For a darker gravy, stir a teaspoon of soy sauce or miso, into the finished gravy.