Best 2 All Purpose Gravy Recipes

ALL-PURPOSE GRAVY

Steps:

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

ALL PURPOSE GRAVY

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.