Ingredients for All Purpose Gravy
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup butter
- 1/2 cup all-purpose flour
- not used in recipe
- 4 cups low sodium beef broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon whole black peppercorns
- salt to taste
- freshly ground black pepper to taste
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How to Make All Purpose Gravy
- Melt butter in a large saucepan over medium-high heat. Add chopped onion, carrots, and celery. Cook, stirring frequently, until softened and well-browned (about 8-10 minutes).
- Reduce heat to medium. Whisk in flour and cook, stirring constantly, until well-browned (about 2 minutes).
- Gradually whisk in beef broth, ensuring no lumps form.
- Bring mixture to a boil, skimming off any foam that rises to the surface.
- Reduce heat to medium-low. Add bay leaf, thyme, and peppercorns.
- Simmer, stirring occasionally, for about 20 minutes, or until thickened and reduced to 3 cups.
- Strain gravy through a fine-mesh strainer into a clean bowl or container. Press on the solids to extract as much liquid as possible.
- Season with salt and pepper to taste. Cool completely before storing or freezing.
- **To thaw frozen gravy:** Add frozen gravy to a saucepan with 1 tablespoon of water. Warm over low heat, whisking frequently, until thawed and heated through. Gravy may appear separated; whisk vigorously to recombine.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
18g
Fat
57g
Carbs
8g
