Add garlic to mixer bowl, chop for 3 sec/speed 9/MC on.
Add onion to mixer bowl, chop for 3 sec/speed 5/MC on. Scrape bowl down.
Add butter and cook for 5 min/100°C or 212°F/speed 1/MC off.
Add water + stock concentrate (or liquid stock), mushrooms, soy sauce, and black pepper to mixer bowl. Cook for 10 min/steaming temp/speed 1/reverse/MC on.
Add tapioca or corn flour to mixer bowl, ensuring there are no hard lumps. Cook for 3 min/100°C or 212°F/speed 2/MC off. You can now blend on speed 9 for a smooth gravy.
Please remember to leave comments below the recipe after cooking xYou can substitute the butter with olive oil for a dairy free option.For an onion gravy, omit the mushrooms and increase onion to 200 g or 7 oz thickly sliced brown onion. The colour does come from the mushrooms, so expect a lighter gravy.You can use vegetable stock concentrate for a vegetarian version, however be aware that the colour may be lighter.Omit the Tapioca Flour for a LCHF version, simply cook for an additional 5 minutes.Bellini UsersUse your blunt blade for this recipe.At step 4 use ST temp if using an Intelli and 120°C or 250°F if using a Supercook.At step 5 use speed 3 and when blending after cooking, slowly increase speed from speed 4 to speed 9 for approx. 10 seconds.