All-Purpose Gravy

7
All-Purpose Gravy

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    small carrot, peeled and chopped into rough ½-inch pieces (about ½ cup)

  • 1

    small rib celery, chopped into rough ½-inch pieces (about ½ cup)

  • 1

    small onion, chopped into rough ½-inch pieces (about ¾ cup)

  • 3

    tablespoons unsalted butter

  • ¼

    cup unbleached all-purpose flour

  • 2

    cups low-sodium chicken broth

  • 2

    cups low-sodium beef broth

  • 1

    bay leaf

  • ¼

    teaspoon dried thyme

  • 5

    whole black peppercorns

  • Salt and ground black pepper

Directions

1. 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. 2. 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. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. 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. 3. 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. Makes 2 cups.


Nutrition

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