一份好的聖誕烤汁，是聖誕大餐的靈魂，能為本已充滿歡樂氣氛的餐桌更加生色不少。
This golden, velvety vegan gravy starts with a simple roux, gently whisked and slowly built with vegetable stock then carefully seasoned. The result is a smooth, comforting sauce that everyone keeps coming back to.
這款純素聖誕烤汁由最簡單的麵糊 (roux) 開始，慢慢攪拌，逐步加入蔬菜高湯，再細心調味。完成後的一鍋醬汁幼滑溫香，讓人吃時禁不住一再添加。
Perfect poured over the Ultimate Christmas Dinner Pie, roast vegetables, or a generous scoop of fluffy mash, this gravy is a reminder that simple ingredients, treated with care, can create something truly special.
無論淋在「聖誕節慶派」、烤蔬菜，或是一大匙熱騰騰的薯蓉上，都倍增色香味，簡單的食材同樣可以做出可口的料理。
I hope you’ll enjoy making it as much as sharing it, a small but irreplaceable part of the Christmas dinner that brings not only everyone together, but the whole meal together too.
希望你會享受製作這款烤汁，和與心愛的家人朋友一起享用。這一小鍋烤汁，雖然平凡，卻是把整頓聖誕大餐連繫起來、不可或缺的一個重要角色。
The Ultimate Christmas Gravy (vegan)
Ingredients
(Serves: 8)
- 2 x Organic vegetable stock cubes
- 1000 ml hot water
- 2 tbsp olive oil
- 2 tbsp plant-based butter
- 8 level tbsp plain (all purpose) flour
Seasonings
- ½ tsp sea salt
- 1 tsp black pepper
- 2 tbsp Sherry or red wine
- 2 tsp sugar
- 1-2 tsp dark soy sauce
- 1 tsp Maggi seasoning sauce
( or substitute with 1 tsp mushroom seasoning powder )
Method
1. Make the roux
Heat a large saucepan over medium-low heat. Add the olive oil, then the plant-based butter. Once melted, add the flour and whisk quickly to form a smooth roux. Cook for about 2 minutes, until lightly fragrant.
2. Add the stock gradually
Dissolve the stock cubes in the hot water. Add the stock to the saucepan in stages, whisking continuously to remove any lumps. Keep adding and whisking until the gravy becomes smooth and glossy.
3. Season and simmer
Add the sea salt, black pepper, wine, sugar, dark soy sauce, and Maggi seasoning. Stir well, bring to the boil over medium heat, then reduce to low and simmer gently until the gravy thickens to your desired consistency, stirring regularly to prevent sticking.
For an extra-smooth finish, strain the gravy into a smaller saucepan. Taste and adjust with mushroom seasoning or additional Maggi sauce if needed. Bring back to a gentle boil, then cover and keep warm over very low heat.
4. To serve or reheat
Gravy is best made just before serving, once all dishes are ready, so it stays hot and silky. If made one or two days ahead, reheat gently with the lid on over the lowest heat until it returns to a simmer, stirring occasionally.
材料
份量：( 8 人份 )
- 有機蔬菜高湯塊 2 粒
- 熱水 1000 毫升
- 橄欖油 2 大匙
- 植物性奶油 2 大匙
- 中筋麵粉 8 平匙
調味料
- 海鹽 ½ 小匙
- 黑胡椒 1 小匙
- 紅酒 2 大匙
- 糖 2 小匙
- 老抽 1–2 小匙
- 美極鮮醬油 1 小匙
(或以香菇調味粉 1 小匙代替)
做法
1. 製作麵糊 (roux)
以中低火加熱一個大湯鍋，加入橄欖油，接著放入植物性奶油。
待奶油融化後，加入麵粉，迅速攪拌成順滑的麵糊（roux），拌炒約 2 分鐘，至散發淡淡香氣。
2. 分次加入高湯
將蔬菜高湯塊溶於熱水中備用。
把高湯分次倒入鍋中，一邊加入一邊用手提打蛋器不斷攪拌，以防結塊。
持續攪拌，直到烤汁變得順滑有光澤。
3. 調味並慢煮
加入海鹽、黑胡椒、紅酒、糖、老抽及美極鮮醬油，拌勻後以中火煮至微沸，
再轉小火慢煮至烤汁達到理想濃稠度，期間需不時攪拌以防黏底。
如想口感更細緻，可將烤汁過篩至另一小鍋中。
試味後可按需要加入香菇調味粉或少量美極鮮醬油調整，
再次加熱至微滾後，加蓋並以最小火保溫。
4. 食用或翻熱
烤汁建議在所有菜式準備就緒、即將上桌前製作，以保持熱度與順滑口感。
若提前一至兩天完成，可於食用前加蓋，用最小火慢慢加熱至再次微滾，期間偶爾攪拌即可。
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