Soup Fly *'s Note:
An America's Test Kitchen recipe that I received in an email. What's great about it is that it can be made ahead and frozen (a great holiday time saver!) since it doesn't use any pan drippings.
My Private Note
Units: US | Metric
- 1Heat butter in large saucepan over medium-high heat.
- 2Add vegetables and cook, stirring frequently, until softened and well-browned (about 7 minutes).
- 3Reduce heat to medium.
- 4Add flour, stirring constantly, until well-browned (about 5 minutes).
- 5Gradually add broths while whisking constantly.
- 6Bring mixture to boil and skimming off any foam on surface.
- 7Reduce heat to medium-low and add bay leaf, thyme, and peppercorns.
- 8Simmer, stirring occasionally, about 20 minutes until thickened and reduced to 3 cups.
- 9Strain gravy through fine-mesh strainer.
- 10Press on solids to extract as much liquid as possible.
- 11Add salt & pepper to taste.
- 12To thaw frozen gravy:.
- 13Add gravy to pan with 1 tablespoon of water and warm on low heat until thawed.
- 14Gravy may appear to have separated.
- 15Whisk vigorously to recombine.
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Nutritional Facts for All-Purpose Gravy
Serving Size: 1 (948 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 288.5
- Calories from Fat 171
- Total Fat 19.0 g
- Saturated Fat 11.4 g
- Cholesterol 45.8 mg
- Sodium 236.0 mg
- Total Carbohydrate 24.4 g
- Dietary Fiber 2.5 g
- Sugars 4.6 g
- Protein 7.6 g
The following items or measurements are not included:
whole black peppercorns