ALL PURPOSE GRAVY
Number Of Ingredients 11
Steps:
- 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. Reduce heat to medium Stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. 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. If you want 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.
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Smith Bobo
[email protected]This gravy was a bit too spicy for my taste. I think I'll use less pepper next time.
Jayce Morris
[email protected]This gravy was delicious! I used it on chicken and it was perfect. I'll definitely be making it again.
Mr seemeyou creative
[email protected]I love this gravy! It's the perfect addition to any meal. I especially love it on mashed potatoes.
Mirza Nadir
[email protected]This gravy was a bit too runny for my taste. I think I'll let it simmer for a little longer next time.
Stormie Woodard
[email protected]I've tried many gravy recipes over the years, but this one is definitely my favorite. It's so easy to make and it always turns out delicious.
Gsm Hasan Hasan
[email protected]This gravy was a bit too thick for my taste, but it was still very flavorful. I'll try thinning it out with some milk next time.
Atim Ashley
[email protected]I made this gravy for a special dinner party and it was a huge hit! My guests raved about it.
Derpy Corgi
[email protected]This gravy was a bit too salty for my taste. I think I'll use less salt next time.
Luricel Suelo
[email protected]I love this gravy! It's so easy to make and it always turns out perfect. I've used it on chicken, beef, and pork, and it's always delicious.
minhaz rahman
[email protected]This gravy was a little bland for my taste. I had to add some extra seasonings to give it some flavor.
Tyson Frando
[email protected]I've been using this gravy recipe for years and it never disappoints. It's the perfect addition to any meal.
mst mim molla
[email protected]This gravy was easy to make and had a great flavor. I used it on chicken and it was perfect.
Kentereaki Carter
[email protected]I made this gravy for the first time last week and it was a huge success! My family loved it and even asked for seconds. I'll definitely be making it again.
Rony Mollik
[email protected]This gravy was a bit too thick for my taste, but the flavor was spot-on. Next time, I'll add a little more liquid to thin it out.
Cell Brown
[email protected]I've tried many gravy recipes over the years, but this one is by far the best. It's so versatile and can be used on everything from chicken to beef to pork. I also love that it's made with simple, everyday ingredients that I always have on hand.
Swaib Banks
[email protected]This gravy was a hit at our dinner table! It was easy to make and had a delicious, rich flavor. I served it with roasted chicken and mashed potatoes, and it was the perfect complement to both dishes.