1 small carrot ,chopped in rough, 1/2 inch pieces (1/2 cup)
1 small rib celery, chopped in rough 1/2 inch pieces (1/2cup)
1 small onion, chopped in rough 1/2 inch pieces (3/4 cup)
3 tablespoons butter
1/4 cup flour
2 cups chicken broth
2 cups beef broth
1 bay leaf
1/4 teaspoon dried thyme
5 whole black peppercorns
table salt and pepper to taste
Instructions
In a food processor chop veggies to about 1/4 inch size. A few pulses. Heat butter in heavy bottomed saucepan over medium-high heat. Add veggies. Cook about 7 minutes until tender and browned, stirring frequently.
Stir in the flour and cook until brown and fragrant, about five minutes, stirring constantly. Whisking constantly, add the broths. Bring to a boil, skimming off any foam on the surface. Reduce the heat to medium-low and add spices. Simmer until reduced to about 3 cups and is thickened. Strain gravy through fine mesh strainer and return to saucepan to keep warm. Season with salt and pepper if needed. The veggies can be done in a food processor if wanted and returned to the gravy.
The finished gravy can be frozen. To thaw, place 1 tablespoon water and the gravy in a saucepan over low heat. It may appear curdled as it thaws but whisking it will recombine it.
Originally Submitted
1/8/2010
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