All-Purpose Gravy

Submitted by: admin on April 2, 2020

Makes 2 Cups

Ingredients

1 small carrot, peeled and chopped
1 small celery rib, chopped
1 small onion, chopped
3 tablespoons unsalted butter
1⁄4 cup all-purpose flour
2 cups low-sodium chicken broth
2 cups beef broth
1 bay leaf
1⁄4 teaspoon dried thyme
5 whole black peppercorns
Salt and pepper

Instructions

  1. Pulse carrot in food processor until broken into rough 1⁄4-inch pieces, about 5 pulses. Add celery and onion; pulse until all vegetables are broken into 1⁄8-inch pieces, about 5 pulses.
  2. Melt butter in large saucepan over medium-high heat. Add vegetables and cook, stirring often, until softened and well browned, about 7 minutes. Reduce heat to medium; add flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Slowly whisk in chicken broth and beef broth; bring to boil, skimming off any foam that forms on surface. Add bay leaf, thyme, and peppercorns, reduce to simmer, and cook, stirring occasionally, until thickened and measures 3 cups, 20 to 25 minutes.
  3. Strain gravy into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Season with salt and pepper to taste and serve.
    TO MAKE AHEAD: Finished gravy can be frozen for up to 1 month. To thaw either single or double recipe, place gravy and 1 tablespoon water in saucepan over low heat and bring slowly to simmer. Gravy may appear broken or curdled as it thaws, but vigorous whisking will recombine it.

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