Ingredients:

  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium vegetable broth
  • 1 tbsp soy sauce
  • 1 tbsp vegan Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/4 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup heavy cream
  • 1 tsp lemon juice

Instructions:

  1. Melt the butter in a medium saucepan over medium heat. Once bubbling, whisk in the flour and stir constantly for 2–3 minutes until the mixture smells slightly nutty and turns a pale golden-brown.
  2. Slowly pour in the vegetable broth, one splash at a time, whisking vigorously after each addition until the sauce is smooth and has a consistent, creamy appearance.
  3. Stir in the soy sauce, vegan Worcestershire, Dijon mustard, allspice, and nutmeg. Bring the sauce to a gentle simmer and let it bubble for 5–7 minutes, stirring occasionally, until it thickens into a mahogany-colored glaze.
  4. Turn the heat to low. Stir in the heavy cream and lemon juice until the sauce turns a rich, velvety tan. Taste and add salt or pepper as needed, then remove from heat immediately.