Vesanto Melina outlines a hearty, make-ahead Rosemary gravy designed to feed a crowd or scale down for a smaller pot. The central technique is the classic rueux base, combining fat and flour to build a silky, savory surface for a richly scented gravy. Vesanto emphasizes preparation, flavor balance, and flexibility, nodding to a beloved recipe from a well-known vegetarian cookbook. The result is a warm, fragrant, holiday-tinged sauce that shines alongside vegetables, potatoes, or plant-based roasts.
This video emphasizes shared appreciation for the rosemary gravy’s aroma, taste, and adaptability. It emphasizes that the dish can be enjoyed immediately or prepared ahead, then reheated with minimal fuss. The emphasis on a simple, vegetable-forward base, paired with a distinctive herb blend, makes this gravy a reliable centerpiece for festive meals or everyday meals alike. By highlighting the cookbook’s companion status and the approachable technique, Vesanto Melina invites cooks to experiment, savor the sensory payoff, and extend the same care to other gravies like the mushroom variant mentioned.
Overview of Method and Flavor Foundations
- The recipe starts with a well-made roux: a blend of good-quality olive oil (the fat) and finely chopped onion, carrot, and celery (the holy trinity of aromatics).
- The aromatics are sautéed until the onion browns slightly, releasing sweetness and depth that anchors the gravy.
- Flour is added to the hot oil and vegetables, creating a smooth paste that thickens as it cooks.
- Vegetable stock is then introduced—either from stock cubes or ready-made broth—bridging the roux with a savory, robust base.
- The flavor profile is completed with classic holiday herbs: Parsley, Sage, Rosemary, and Thyme. These notes impart a distinctly seasonal perfume that elevates the dish beyond a simple gravy.
Key Highlights
- The dish can be prepared in a large batch or scaled to a regular, smaller pot, offering flexibility for crowds or intimate meals.
- The source book is cited as *Cooking Vegetarian*, a companion to *Becoming Vegetarian*, by Vesanto Melina and Joseph Forest, published by HarperCollins.
- The texture remains creamy and rich, with the potential for a lighter version if desired.
- The narrative also hints at another favorite gravy in the same book, mushroom gravy, implying versatility and broad appeal across vegetarian dressings. The rosemary version, however, is celebrated for its comforting scent and the way the herbs mingle with the savory base to create a memorable, welcoming sauce.
| Element | Purpose | Notes |
|---|---|---|
| Olive Oil | Fat Base | High-quality oil enhances mouthfeel and aroma |
| Onions, carrots, celery | Aromatics | Builds depth, sweetness, and body |
| Flour | Thickening agent | Creates a smooth roux when cooked with oil |
| Vegetable stock | Liquid foundation | Stock cubes or fresh stock both work |
| Parsley, Sage, Rosemary, Thyme | Herbal lift | Evokes holiday warmth and fragrance |
| Salt/pepper | Seasoning | Adjust to taste as it simmers |
Key Takeaways
The video closes on a note of shared appreciation for the rosemary gravy’s aroma, taste, and adaptability. It emphasizes that the dish can be enjoyed immediately or prepared ahead, then reheated with minimal fuss. The emphasis on a simple, vegetable-forward base, paired with a distinctive herb blend, makes this gravy a reliable centerpiece for festive meals or everyday meals alike. By highlighting the cookbook’s companion status and the approachable technique, the speaker invites cooks to experiment, savor the sensory payoff, and extend the same care to other gravies like the mushroom variant mentioned.
Insights
Video demonstrates how to make Rosemary gravy (large batch) using a roux with vegetables, vegetable stock, and classic herb seasonings, from the book Cooking Vegetarian. The passage blends practical kitchen steps with lover’s language for food, inviting cooks to reproduce a beloved holiday staple while leaving room for variations and personal touch. The result is a brisk, repeatable method that honors tradition and flavor, and that sits comfortably beside other vegetarian gravies in cookbook collections.