Brewin' with Brandi: Espresso-Infused Vegetarian Gravy

Just work with us here. Brandi doesn't eat meat and she's not a fan of mushrooms, so how can she produce a delicious gravy that has depth of flavor, great consistency and will stand up well to a lovely mash? By incorporating espresso, of course!

• 1/4 cup olive oil
• 2 1/2 tablespoons coarsely chopped onion
• 2 1/2 garlic cloves -- minced
• 2 shots of espresso
• 1/4 cup flour
• 1 - 2 cups of vegetable broth (to taste)
• 1/4 teaspoon dried sage (or to taste)
• 1/4 teaspoon salt (or to taste)
• 1/8 teaspoon black pepper (or to taste)

1. Over medium heat, warm olive oil and then add onions and garlic; saute until onion is translucent.
2. Add espresso and stir to incorporate.
3. Turn the heat down to low and add the flour, mixing well to create a roux.
4. Slowly pour in the vegetable broth while whisking at the same time. Continue adding broth until the gravy has reached your desired thickness and consistency.
5. Allow the gravy to cook on low heat for a few minutes while all of the flavors combine.
6. Finish with sage, salt and pepper to taste.