A nice rich brown gravy, completely vegetarian, and perfect for potatoes or vegetables.
- 1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 ½ cups hot water
- 4 tablespoons butter
- ½ cup cold water
- 2 tablespoons cornstarch
- Melt butter in a saucepan over medium heat. Stir in yeast extract spread, onion powder, and salt until smooth. Gradually whisk in 1 1/2 cups water so no lumps form. Bring to a boil. In a small cup, stir together 1/2 cup cold water and cornstarch. Stir the cornstarch mixture into the saucepan, and continue boiling until thickened. Cool slightly before serving.