All-Purpose Gravy Recipe

Name: All-Purpose Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/2 cup); 1 small celery rib, chopped into rough 1/2-inch pieces (about 1/2 cup); 1 small onion, chopped into rough 1/2-inch pieces (about 3/4 cup); 3 tablespoons unsalted butter; 1/4 cup unbleached 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; table salt & fresh ground pepper

Servings: persons

1 small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/2 cup)
1 small celery rib, chopped into rough 1/2-inch pieces (about 1/2 cup)
1 small onion, chopped into rough 1/2-inch pieces (about 3/4 cup)
3 tablespoons unsalted butter
1/4 cup unbleached 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
table salt & fresh ground pepper

1
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.
2
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.
3
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.
4
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.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/2 cup), 1 small celery rib, chopped into rough 1/2-inch pieces (about 1/2 cup), 1 small onion, chopped into rough 1/2-inch pieces (about 3/4 cup), 3 tablespoons unsalted butter, and more.

Yes, All-Purpose Gravy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

All-Purpose Gravy

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