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Prep Time: 5 Minutes Cook Time: 37 Minutes |
Ready In: 42 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Heat butter in large saucepan over medium-high heat.
2. Add vegetables and cook, stirring frequently, until softened and well-browned (about 7 minutes).
3. Reduce heat to medium.
4. Add flour, stirring constantly, until well-browned (about 5 minutes).
5. Gradually add broths while whisking constantly.
6. Bring mixture to boil and skimming off any foam on surface.
7. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns.
8. Simmer, stirring occasionally, about 20 minutes until thickened and reduced to 3 cups.
9. Strain gravy through fine-mesh strainer.
10. Press on solids to extract as much liquid as possible.
11. Add salt & pepper to taste.
12. To thaw frozen gravy:.
13. Add gravy to pan with 1 tablespoon of water and warm on low heat until thawed.
14. Gravy may appear to have separated.
15. Whisk vigorously to recombine.
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