I found this recipe for gravy in my new America’s Test Kitchen Family Cookbook and decided to try it for Thanksgiving. I was very glad I had decided to make gravy independent of my turkey drippings, because I didn’t have much of those! It wasy easy and nice to just have to heat up while the stuffing and green beans were baking and the turkey was being carved! I will definitely make the gravy again! I doubled the batch but probably one half was left over.
All Purpose Gravy
1 Small carrot , peeled and chopped into rough 1/2-inch pieces (about 1/2 cup)
1 Small rib celery , chopped into rough 1/2-inch pieces (about 1/2 cup)
1 Small onion , chopped into rough 1/2-inch pieces (about 3/4 cup)
3 tablespoons Unsalted butter
1/4 cup Unbleached all-purpose flour
2 cups Low-sodium chicken broth
2 cups Low-sodium beef broth
1 Bay leaf
1/4 teaspoon Dried thyme
5 Whole black peppercorns
Table salt and ground black pepper
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.