This gravy can be served with almost any type of meat or poultry or with mashed potatoes. If you would like to double the recipe, use a Dutch oven to give the vegetables ample space for browning and increase the cooking times by roughly 50 percent. The finished gravy can be frozen. To thaw either a single or double recipe, place the gravy and 1 tbsp of water in a saucepan over low heat and bring slowly to a simmer. The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.
Makes 2 cups.
|12 tbsp||unsalted butter (1½ sticks), cut into 12 pieces|
|1 small||carrot, peeled and chopped into rough ½-inch pieces (about ½ cup)|
|1 small||rib of celery, chopped into rough ½-inch pieces (about ½ cup)|
|1 small||onion, chopped into rough ½-inch pieces (about 3/4 cup)|
|3 tbsp||unsalted butter|
|¼ cup||unbleached all-purpose flour|
|2 cups||low-sodium chicken broth|
|2 cups||low-sodium beef broth|
|¼ tsp||dried thyme|
|5||whole black peppercorns|
|||ground black pepper|
1. In food processor, pulse carrot until broken into rough ¼-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.