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