Recipe by Pi-E
Developed by Cook's Illustrated: This gravy can be served with almost any type of meat or poultry or with mashed potatoes.
- 1 small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/2 cup)
- 1 small celery rib, chopped into rough 1/2-inch pieces (about 1/2 cup)
- 1 small onion, chopped into rough 1/2-inch pieces (about 3/4 cup)
- 3 tablespoons unsalted butter
- 1⁄4 cup unbleached 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
- table salt & fresh ground pepper
Directions See How It's Made
- In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.
- Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and WELL BROWNED, about 7 minutes (important step: browning will give the gravy great flavor). Reduce heat to medium; stir in flour and cook, stirring constantly, until THOROUGHLY BROWNED and fragrant, about 5 minutes (again the browning is very important step for flavor). Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
- Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.
- NOTE: 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.