All-Purpose Gravy

• cup carrot, peeled & chopped↗1⁄2
• cup celery, chopped↗1⁄2
• cup onion, chopped↗3⁄4
• tablespoons butter↗3
• cup all-purpose flour↗1⁄4
• cups low sodium chicken broth↗2
• cups low sodium beef broth↗2
• bay leaf↗1
• teaspoon dried thyme↗1⁄4
• whole black peppercorns↗5
• salt↗
• ground black pepper↗

Step-by-step instructions

1. 1

   Heat butter in large saucepan over medium-high heat.

2. 2

   Add vegetables and cook, stirring frequently, until softened and well-browned (about 7 minutes).

3. 3

   Reduce heat to medium.

4. 4

   Add flour, stirring constantly, until well-browned (about 5 minutes).

5. 5

   Gradually add broths while whisking constantly.

6. 6

   Bring mixture to boil and skimming off any foam on surface.

7. 7

   Reduce heat to medium-low and add bay leaf, thyme, and peppercorns.

8. 8

   Simmer, stirring occasionally, about 20 minutes until thickened and reduced to 3 cups.

9. 9

   Strain gravy through fine-mesh strainer.

10. 10

    Press on solids to extract as much liquid as possible.

11. 11

    Add salt & pepper to taste.

12. 12

    To thaw frozen gravy:.

13. 13

    Add gravy to pan with 1 tablespoon of water and warm on low heat until thawed.

14. 14

    Gravy may appear to have separated.

15. 15

    Whisk vigorously to recombine.