Gravy

Gravy. Original here
INGREDIENTS
1/4 cup butter (1 stick)
1/3 cup chopped onion
5 cloves garlic, minced
1/3 cup all-purpose flour
4 teaspoons nutritional yeast
2 tablespoons braggs
2 cups vegetable broth
1/2 teaspoon dried sage
1 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS
Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour and nutritional yeast and brown it slightly. Continuously stir it so it does not burn. Add braggs to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

Comments: Very good with a strong flavor. Changes that were made to the orginal recipe: butter was used to replace the oil. Original recipe called for 1/2 of oil. I changed it to 1/4 cup butter, but if you are worried about your cholesterol or are vegan, oil works fine. Two tablespoons of braggs was substituted for four tablespoons of soy sauce. I upped the salt from 1/2 teaspoon to one teaspoon to make up for the fact that braggs does not have salt but you should really just season it to taste since vegetable broths all have different sodium contents.
Also, my dad taught me that the key to a good gravy was browning the flour, which I agree. Otherwise you get a lumpy ball of dough and who wants to eat that?