In the meantime, here’s The Soul Leaders with their wonderfully saucy song Pour on the Sauce.
1 cup walnuts, toasted and roughly chopped
1 shallot – finely diced
2 cloves garlic – finely diced
2 T butter
1 1/2 T flour
2 bay leaves
1 t. sage, 1/2 t. thyme, 1/2 t. rosemary
salt and plenty of pepper
4 cups (give or take) vegetable broth
1. In a large FRying pan, melt the butter. When it starts to get foamy add the shallot and garlic and the herbs. Let them cook for a few minutes.
2. Add the flour and whisk it in till it’s thoroughly mixed. Let it cook for a couple minutes.
3. Add the walnuts and bay leaves, and keep whisking or stirring until everything is coated. Cook for a few minutes. Add a dash of tamari and 2 cups of vegetable broth, whisking everything together so that there are absolutely no lumps.
4. Bring to a boil, and then lower the heat and cook for about half an hour – you need to cook it this long, even if it seems done sooner. Stir frequently, but not constantly. Have extra broth nearby, and add more as the sauce thickens. You want it to be the consistency of heavy cream at the end.
5. Add a dash of balsamic and salt, and blend for a long time till it’s perfectly smooth. Well, it won’t become perfectly smooth, but it will become nice and creamy. Taste for salt and add plenty of pepper.