Universal Gravy - LCBO - Chicken, Beef, Brown

By KeyIngredient

Ingredients

• Universal Gravy
• CHICKEN
• 1 1 1 box (900 mL) reduced-sodium chicken broth
• 1 1 1 can (284 mL) condensed chicken broth
• 1/2 1/2 1/2 cup (125 mL) dry white wine
• BEEF
• 1 1 1 box (900 mL) reduced-sodium beef broth
• 1 1 1 can (284 mL) can condensed beef broth
• 1/2 1/2 1/2 cup (125 mL) dry red wine
• “BROWN”
• 1 1 1 box (900 mL) reduced-sodium chicken broth
• 1 1 1 can (284 mL) can condensed beef broth
• 1/2 1/2 1/2 cup (125 mL) dry red or white wine
• GRAVY
• 3 3 3 tbsp (45 mL) olive oil or butter or other fat
• 1 1 1 medium onion, diced
• 2/3 2/3 2/3 cup (150 mL) all-purpose flour
• 1 1 1 medium carrot, coarsely diced
• 1 1 stalk 1 medium stalk celery, coarsely diced
• 3 3 3 large white or cremini mushrooms, cut in quarters
• Several sprigs Several sprigs fresh thyme
• 1 1 1 bay leaf
• 1/4 1/4 1/4 tsp (1 mL) freshly ground black pepper
• Salt, if needed

Preparation

Step 1

1 Open chosen box and can of broth; set aside. Heat oil in a large saucepan over medium heat; add onion. Cook, stirring frequently for 8 to 10 minutes until some bits are golden brown. Stir in flour; cook 1 minute.

2 Slide pan off heat. While stirring with a wooden spoon or whisk, slowly add about a third of boxed broth; stir until smooth. Then add remaining boxed broth, condensed broth and wine. Return to heat; bring to a boil, stirring frequently. Add carrot, celery, mushrooms, thyme and bay leaf.

3 Reduce heat so gravy simmers, uncovered. Stirring occasionally, let gently bubble for 20 to 25 minutes or until slightly reduced and thickened.

4 Strain to remove solids; discard solids. Immediately stir in pepper; taste and add salt if needed. To prevent a “skin” from developing, lay a piece of plastic wrap directly on the surface of the hot gravy. If a thinner gravy is desired at any time, dilute with water, stirring in 1 tbsp (15 mL) at a time, as needed. Covered and promptly refrigerated, gravy keeps well for several days.

TIP Gravy keeps well for months in the freezer if packed with most air excluded from packaging. Use zippered freezer bags and freeze gravy flat for easy defrosting. When defrosted, whiz with a hand blender, or in a blender, to restore silky smoothness.


Makes a generous 5 cups (1.25 L)
WHAT TO SERVE