Wednesday, May 11, 2005

All-Purpose Gravy

All-Purpose Gravy (Adapted from CI)

1/2 cup chopped carrots
1/2 cup chopped celery
3/4 cup chopped onion
3 tablespoons unsalted butter
1/4 cupall-purpose flour
2 cups turkey stock
2 cups beef broth
1 bay leaf
1/4 teaspoon dried thyme
5 whole black peppercorns
salt and fresh ground black pepper

In food processor, pulse carrots until the pieces are roughly 1/4" in size - about 5 pulses. Add celery and onion - pulse about 5 more times until the veggies are roughly 1/8" in size.

In a large saucepan, melt butter over medium-high. Add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium and stir in flour - cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Slowly pour in the broths, whisking constantly - bring to boil and skim off any foam that forms on top. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns - simmer, stirring occasionally, until thickened and reduced to about 3 cups, 20 to 30 minutes.

Pour the gravy through a fine-mesh strainer into a clean saucepan - be sure to press on the solids to extract as much of the flavorful gravy as possible. Season gravy to taste with salt and pepper before serving - keep warm over low heat.

Makes about 2 cups

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