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All-Purpose Gravy

Source of Recipe

From "One-Hour Comfort" by America's Test Kitchen


Recipe Introduction

"Drizzle this versatile gravy over crisp roast chicken or oven fries. It will keep in the freezer for 1 month. To thaw it, place the gravy and 1 tablespoon water in a saucepan over low heat and bring to a simmer. The gravy may appear curdled as it thaws, but vigorous whisking will recombine it."

List of Ingredients

â—¦ 1 small carrot, peeled and chopped
â—¦ 1 small celery rib, chopped
â—¦ 1 small onion, chopped
â—¦ 3 tablespoons unsalted butter
â—¦ ¼ cup all-purpose flour
â—¦ 2 cups chicken broth
â—¦ 2 cups beef broth
â—¦ 1 bay leaf
â—¦ ¼ teaspoon dried thyme
â—¦ 5 whole black peppercorns


Recipe

Pulse carrot in food processor until broken into rough ¼-inch pieces, about 5 pulses. Add celery and onion; pulse until all vegetables are broken into â…›-inch pieces, about 5 pulses.

Melt butter in large saucepan over medium-high heat. Add vegetables and cook, stirring often, until softened and well browned, about 7 minutes. Reduce heat to medium; add flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Slowly whisk in chicken broth and beef broth; bring to boil, skimming off any foam that forms on surface. Add bay leaf, thyme, and peppercorns, reduce to simmer, and cook, stirring occasionally, until thickened and measures 3 cups, 20 to 25 minutes.

Strain gravy into clean saucepan or bowl, pressing on solids to extract as much liquid as possible; discard solids. Season with salt and pepper to taste.

Makes about 2 cups