Prep 5 mins
Cook 37 mins
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.
- 1⁄2 cup carrot, peeled & chopped
- 1⁄2 cup celery, chopped
- 3⁄4 cup onion, chopped
- 3 tablespoons butter
- 1⁄4 cup all-purpose flour
- 2 cups low sodium chicken broth
- 2 cups low sodium beef broth
- 1 bay leaf
- 1⁄4 teaspoon dried thyme
- 5 whole black peppercorns
- ground black pepper
- Heat butter in large saucepan over medium-high heat.
- Add vegetables and cook, stirring frequently, until softened and well-browned (about 7 minutes).
- Reduce heat to medium.
- Add flour, stirring constantly, until well-browned (about 5 minutes).
- Gradually add broths while whisking constantly.
- Bring mixture to boil and skimming off any foam on surface.
- Reduce heat to medium-low and add bay leaf, thyme, and peppercorns.
- Simmer, stirring occasionally, about 20 minutes until thickened and reduced to 3 cups.
- Strain gravy through fine-mesh strainer.
- Press on solids to extract as much liquid as possible.
- Add salt & pepper to taste.
- To thaw frozen gravy:.
- Add gravy to pan with 1 tablespoon of water and warm on low heat until thawed.
- Gravy may appear to have separated.
- Whisk vigorously to recombine.
I have made this twice; the first time was of necessity when I made Christmas dinner for 5 guests, and my Pork Loin Roast produced a total of TWO DROPS of pan drippings! I'd received a weekly email from ATK shortly before T'Giving, and one item mentioned a meatless gravy. I dismissed the idea out-of-hand, but scanned it out of curiosity of how they could flavor a gravy with no drippings.<br/>FFWD to Christmas, and I'm in a near panic because I have no gravy for the Pork Loin or Mashed Potatoes I was serving. The ATK email was long deleted, but I remembered enough from scanning it, to make an attempt. I fine-diced 2 carrots, and a large yellow onion and sautéed them for probably 20-min until well caramelized. Coincidentally, I started a roux with a half cube of butter and a quarter cup of flour. Both skillets were over med-hi heat. By the time the car/oni were well done, the roux was a toasty med-dk brown. I whisked in about a quart+ of chicken stock, but I pureed the car/oni in the Vita-Mix and added it, instead of discarding it. I don't remember adding the Bay or Thyme, but I did simmer and reduce it to a med-thick consistency.<br/>Everyone had 2nds, and the picky teenager had 3rds! Try this, next time you get caught short of pan drippings; you'll be amazed how good this gravy can be!
Great little recipe when you have no meat or poultry drippings. If you would like to double the recipe, use a Dutch oven to give the vegetables ample space for browning and increase the cooking times by roughly 50 percent. The finished gravy can be frozen. To thaw either a single or double recipe, place the gravy and 1 tablespoon of water in a saucepan over low heat and bring slowly to a simmer. The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.
This smells fabulous while cooking, tastes great too. I think the prep time is longer than mentioned, but worth it. I substituted 1/2 olive and 1/2 veg. oil for the butter to reduce saturated fat. It took some time and effort to make, so I will definitely triple the recipe and make extra for freezing next time. I hated throwing away the cooked veggies, next time I may freeze them to add to soup or stew.