All Purpose Gravy

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An america's test kitchen recipe that i received in an email. What's great about it is that it can be made ahead and frozen (a great holiday time saver!) since it doesn't use any pan drippings.!

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Steps

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Heat butter in large saucepan over medium-high heat.

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Add vegetables and cook , stirring frequently , until softened and well-browned.

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Reduce heat to medium.

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Add flour , stirring constantly , until well-browned.

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Gradually add broths while whisking constantly.

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

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

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

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Strain gravy through fine-mesh strainer.

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Press on solids to extract as much liquid as possible.

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Add salt & pepper to taste.

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To thaw frozen gravy:.

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

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Gravy may appear to have separated.

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Whisk vigorously to recombine.

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Ingredients

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carrot, celery, onion, butter, all-purpose flour, low sodium chicken broth, low sodium beef broth, bay leaf, dried thyme, whole black peppercorns, salt, ground black pepper