-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Brun Sovs (Brown Gravy)
 BC>  Categories: Danish, Sauces
 BC>       Yield: 1 Batch

 BC>      50 g  Butter; melted
 BC>     1/2 dl Flour; up to 1 dl
 BC>       5 dl Water; from the potatoes if
 BC>            -peeled (approximate)

What is that in US measures?

Here's one I make in a non-vegan version using beef stock/broth instead
of the water. Makes a great hot roast beast sandwich. Or dipper for a
"French" dip sandwich. Doubles well.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brown Gravy
 Categories: Sauces, Nuts, Vegan
      Yield: 2 Cups
 
      2 c  Warm water
      1 tb Raw cashew pieces; rinsed
      1 tb Onion powder
      2 tb Cornstarch or arrowroot
      3 tb Soy sauce
      3 cl Garlic pressed or
    1/2 ts Garlic powder
    1/8 ts Fresh ground black pepper
  1 1/2 tb Parsley flakes (opt)
 
  Place 1/2 cup warm water and all of the ingredients except
  the parsley in a blender or food processor and blend until
  smooth and creamy.
  
  When creamy, add 1 1/2 cups more warm water and blend. Pour
  into a saucepan and cook over medium heat, stirring
  constantly, until thick, about 5 minutes. Add the parsley
  flakes for color after cooking if desired.
  
  Makes 2 cups.
  
  From "The New Mcdougall Cookbook" by John and Mary McDougall
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I hurt myself making dinner yesterday... frostbite.
--- MultiMail/Win v0.52