Gravy, All Purpose
This is a perfect Thanksgiving recipe to provide the gravy that you need!
- 3 TBS unsalted butter
- 1 Carrot, peeled & chopped fine
- 1 Rib celery, chopped fine
- 1 Onion, minced
- 1/4 C all-purpose flour
- 2 C low-sodium chicken broth
- 2 C low-sodium beef broth
- 1 Bay leaf
- 1/4 Tsp dried thyme
- 5 Whole black peppercorns
- Salt & Pepper
Preparation time 30mins
Cooking time 30mins
Adapted from keyingredient.com
1. Melt butter in large saucepan over med-high heat. Add the vegetables and cook until softened and well browned, about 9 minutes. The browner the vegetables, the darker the gravy will be. Stir in the flour and cook, stirring constantly, until thoroughly browned, about 5 mins.
2. Gradually whisk in the broths and bring to a boil. Add the bay leaf, thyme, and peppercorns and simmer, stirring occasionally, until thickened, 20 to 25 minutes, skimming off any foam that forms on the surface.
3. Pour the gravy through a fine-mesh strainer into a clean saucepan pressing on the solids to extract as much liquid as possible. Discard the solids. Season the gravy with salt and pepper to taste.
Test Kitchen Tip: The color and flavor of this gravy come from the cooking vegetables and flour until they are well-browned. It may seem as though they are turning too dark, but it is a step necessary to producing richly flavored and colored gravy.
TO MAKE AHEAD; The gravy can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months. Reheat over low heat, stirring to recombine, or microwave, stirring often, until warm and smooth, 1 to 3 minutes. To thaw, place the gravy and 1 tablespoon of water in a saucepan over low heat and bring to a simmer slowly. The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.