Directions:
- In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.
- 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 (important step: browning will give the gravy great flavor). Reduce heat to medium; stir in flour and cook, stirring constantly, until THOROUGHLY BROWNED and fragrant, about 5 minutes (again the browning is very important step for flavor). Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
- Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.
- NOTE: If you would like to double the recipe, use a Dutch oven to give the vegetables ample space for browning and increase the cooking times by roughly 50 percent. The finished gravy can be frozen. To thaw either a single or double recipe, place the gravy and 1 tablespoon 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 72.87 Kcal (305 kJ) | ||
| Calories from fat | 44.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.96g | 8% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 178.1mg | 7% | |
| Potassium | 108.75mg | 2% | |
| Total Carbs | 4.99g | 2% | |
| Sugars | 0.35g | 1% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 2.94g | 6% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 9.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 52.7 Kcal (221 kJ) | ||
| Calories from fat | 32.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 8% | |
|---|---|---|---|
| Cholesterol | 8.28mg | 4% | |
| Sodium | 128.79mg | 7% | |
| Potassium | 78.64mg | 2% | |
| Total Carbs | 3.61g | 2% | |
| Sugars | 0.25g | 1% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 2.13g | 6% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 6.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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