Thyme Cabernet Gravy

It’s best to have all of your ingredients measured out and ready to go, so as the sauce is cooking, it is very easy to quickly add the ingredients, as you don’t want to be stopping to measure during.Add your onion, garlic, ONLY 1 cup of the broth, salt and pepper to a small pot and stir it well. Bring to a boil and once boiling, turn the heat down to between medium and low and put a lid on. Let it cook for 10 minutes, stirring a couple of times during along the bottom and sides. After 10 minutes, it should have greatly reduced by about half, with some broth still remaining. I literally set my timer for 10 mins.Very slowly add the brown rice flour to the pot while whisking at the same time, so it blends in easily and doesn’t clump. It will start to thicken immediately.Add your remaining 1 cup of broth, cabernet, nutritional yeast and sprigs of fresh thyme and stir. You will be adding the sprigs whole, as the herbs will fall off on their own as it cooks. Bring the gravy back to a boil and once boiling, turn to the lowest heat setting and cover. Cook for 15-20 minutes until it has thickened up nicely. Check on it a few times during, stirring the sides and bottom. I cooked mine for exactly 20 minutes. If you want it a bit thicker in the end, just cook it a little longer or very slowly whisk in another tablespoon of flour. Rice flour is much easier to work with than regular flour and blends in well when whisked in slowly.Now remove from heat and pull out the sticks from the thyme and discard. Using a hand immersion blender, VERY carefully blend it up to a smooth consistency. Just pulse it a few times going around the pan. Be very careful to watch for spatter. If you don’t have an immersion blender, just add it to a food processor to blend up, or eat it as is with the texture. Blending it does thicken it up some. Serve over my Fluffy Buttermilk Mashed Potatoes immediately!