Easy Gravy: Two Ways

How to Make THE GRAVY both ways—here we share a rich, ultra-decadent roux-based version and a clean, fast, gluten-free version anyone can make. In this video I show you the exact techniques I use in restaurant kitchens and at home to create a delicious gravy that’s silky, deeply flavored, and completely free from animals.

For the broth: https://www.tworivermushroom.com/

https://dereksarno.com/

I use Two River Mushroom’s Lion’s Mane Broth to build big flavor fast, but you can use any broth you have on hand. Once you learn this technique, you can adapt it for holidays, weeknights, or even turn it into a full soup base.

Watch to the end—I share a little reminder

How to Make THE GRAVY (Two Ways)

Silky, deeply flavored, adaptable gravy made two different ways—both designed to work for holidays and everyday meals. One is a classic style for maximum richness; the other is a quick, gluten-free option.

Ingredients (Decadent Version)

• 1 box Two River Mushroom Lion’s Mane Broth

• 1 king oyster mushroom (or a handful of regular mushrooms), shredded

• ½ stick plant-based butter

• 1–1½ tablespoons all-purpose flour

• ¼ cup Sherry or marsala wine (optional)

• 1 cup water (adjust as needed)

• ½ teaspoon dried sage

• Pinch poultry seasoning (or thyme/savory)

• Salt and black pepper to taste

• 1 teaspoon plant-based butter (for mounting)

Instructions (Decadent Version)

1. Prep the mushrooms:

Shred the stem of a king oyster mushroom into small shreds.

2. Sear:

Heat a little olive oil over medium-low. Add the mushrooms and lightly brown them.

3. Build the roux:

Add the ½ stick plant-based butter. Once melted, sprinkle in the flour. Stir constantly to incorporate and get rid of clumps and until the mixture gains a light golden color.

4. Optional flavor boost:

Add the Sherry/marsala wine and cook down briefly.

5. Build the gravy:

Add water slowly, (preferably hot if you want to be pro) stirring to avoid lumps. Then begin adding the Lion’s Mane broth in increments until fully incorporated.

6. Season:

Add sage, poultry seasoning, pepper, and adjust salt to taste.

7. Simmer:

Let the gravy cook on medium-low for 5–7 minutes until silky and thickened. Don’t forget to stir.

8. Finish:

Stir in 1 teaspoon plant-based butter to “mount” the gravy for shine and velvety texture.

Ingredients (Gluten-Free Version)

• 1 box Two River Mushroom Lion’s Mane Broth

• 1 cup water

• 1–2 teaspoons cornstarch (or potato starch)

• 1–2 tablespoons water (to dissolve the starch)

• 1 tablespoon plant-based butter (optional)

• Salt & pepper to taste

Instructions (Gluten-Free Version)

1. Heat the liquid:

Bring the broth and 1 cup water to a gentle boil over medium heat.

2. Make a slurry:

Mix cornstarch with your fingers with a little cold water until smooth—no lumps.

3. Thicken:

Stir the slurry into the simmering broth. It will thicken almost immediately.

4. Adjust:

If it’s too thin, repeat with another teaspoon of cornstarch + water.

5. Finish:

Add optional plant-based butter for sheen and richness or keep it oil-free.

6. Season:

Taste and adjust salt/pepper as needed.

7. Serve:

Simple, fast, and ready for any dish.