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    You are in: Home / Recipes / All-Purpose Gravy Recipe
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    All-Purpose Gravy

    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    5 mins

    37 mins

    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.

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    Units: US | Metric


    1. 1
      Heat butter in large saucepan over medium-high heat.
    2. 2
      Add vegetables and cook, stirring frequently, until softened and well-browned (about 7 minutes).
    3. 3
      Reduce heat to medium.
    4. 4
      Add flour, stirring constantly, until well-browned (about 5 minutes).
    5. 5
      Gradually add broths while whisking constantly.
    6. 6
      Bring mixture to boil and skimming off any foam on surface.
    7. 7
      Reduce heat to medium-low and add bay leaf, thyme, and peppercorns.
    8. 8
      Simmer, stirring occasionally, about 20 minutes until thickened and reduced to 3 cups.
    9. 9
      Strain gravy through fine-mesh strainer.
    10. 10
      Press on solids to extract as much liquid as possible.
    11. 11
      Add salt & pepper to taste.
    12. 12
      To thaw frozen gravy:.
    13. 13
      Add gravy to pan with 1 tablespoon of water and warm on low heat until thawed.
    14. 14
      Gravy may appear to have separated.
    15. 15
      Whisk vigorously to recombine.

    Ratings & Reviews:

    • on November 20, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

    Ideas from


    Everything Holidays

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