GRAVY-- ALL PURPOSE

GRAVY-- ALL PURPOSE image

Number Of Ingredients 11

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1 small carrot, peeled and chopped into rough 1/2 inch pieces (1/2 cup)
1 small celery rib, chopped roughly
1 small onion, shopped
3 T. unslated butter
1/4 cup all purpose flour
2 cups lo-sodioum chicken broth
2 cups lo-sodium beef broth
1 bay leaf
1/4 tsp dried thyme
5 whole black peppercorns
Salt and ground pepper

Steps:

In food processor, pulse carot until broken ito 1/4 inch pieces, Add celery and onion; pulse until all veg are broken into 1/8 inch pieces. 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 min. Reduce heat and stir in flour and cook stirring constantly, until thoughly browned and fragrant, about 5 min. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on the surface. Reduce heat to medium low and add bay leaf, thyme, and peppercorns; simmer stirring occasionally, until thickend and reduced to 3 cups, 20-25 min. 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.