All-Purpose Gravy Recipe
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 3
- kosher salt
- freshly ground black pepper
- 1/4 teaspoon dried thyme
- 3 tablespoons unsalted butter
- 1/4 cup unbleached all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups low-sodium beef broth
- 1 leaf
- 5 whole black peppercorns
- 1 small carrot, peeled and chopped into rough 1/2-inch pi
- 1 small rib celery , chopped into rough 1/2-inch pieces (
- 1 small onion , chopped into rough 1/2-inch pieces (about
- Carbohydrate 2.55556709936895 g
- Cholesterol 30.53 mg
- Fat 11.7883562027599 g
- Fiber 0.827012292541583 g
- Protein 2.84570157114708 g
- Saturated Fat 7.40800604281449 g
- Serving Size 1 1 Serving (326g)
- Sodium 811.076499950457 mg
- Sugar 1.72855480682737 g
- Trans Fat 0.865568680346191 g
- Calories 124 calories
[ { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "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 immediately or store in an air-tight container and refrigerate for up to a week or freeze; reheat before serving." } ]
