All-Purpose Gravy Recipe #264763
An America's Test Kitchen recipe that I received in an email. What's great about it is that it can be made ahead and frozen (a great holiday time saver!) since it doesn't use any pan drippings.
by Soup Fly *
42 min | 5 min prep
2 cups
- 1/2 cup carrot, peeled & chopped
- 1/2 cup celery, chopped
- 3/4 cup onion, chopped
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups low sodium chicken broth
- 2 cups low sodium beef broth
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 5 whole black peppercorns
- salt
- ground black pepper
- Heat butter in large saucepan over medium-high heat.
- Add vegetables and cook, stirring frequently, until softened and well-browned (about 7 minutes).
- Reduce heat to medium.
- Add flour, stirring constantly, until well-browned (about 5 minutes).
- Gradually add broths while whisking constantly.
- Bring mixture to boil and skimming off any foam on surface.
- Reduce heat to medium-low and add bay leaf, thyme, and peppercorns.
- Simmer, stirring occasionally, about 20 minutes until thickened and reduced to 3 cups.
- Strain gravy through fine-mesh strainer.
- Press on solids to extract as much liquid as possible.
- Add salt & pepper to taste.
- To thaw frozen gravy:.
- Add gravy to pan with 1 tablespoon of water and warm on low heat until thawed.
- Gravy may appear to have separated.
- Whisk vigorously to recombine.
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5 stars