Ingredients: |
Ingredients: 1 Carrot, peeled and chopped into 1/4- inch pieces (about 1/2 C.)
1 Celery rib, chopped into rough 1/8-inch pieces (about 1/2 C.)
1 small Onion, chopped into rough 1/8-inch pieces (about 3/4 C.)
3 Tbsp. Butter
1/4 C. Flour
2 C. Chicken broth
2 C. Beef broth
1 Bay Leaf
1/4 tsp. dried Thyme
5 whole Black Peppercorns
Table salt and ground black pepper
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Directions: |
Directions: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 brown and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to a boil, skimming off any foam from surface. Reduce heat to medium-low and add bay leaf, thyme and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3C., 20-25 minutes.
Strain gravy through a fine-mesh strainer into a clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot. |
Personal
Notes: |
Personal
Notes: This gravy can be served with any type of meat or poultry or with mashed potatoes. Unlike most gravy, you do not need pan drippings from meat to make this. The finished gravy can be frozen. To thaw, place the gravy and 1 Tbsp. of water in a saucepan over low heat and bring slowly to a simmer. The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.
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