All-Purpose Gravy
- Reviews 3
Ready In: 42 mins
Yields: 2 cups
Ingredients
- 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
- salt
- ground black pepper
Directions
- 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.
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