3 Reviews

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!

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Chef pkellymc December 28, 2014

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.

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LtlPhyl #2 November 20, 2009

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.

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holleyizard November 21, 2007
All-Purpose Gravy