Make ahead gravy

All purpose gravy


Adapted from America’s Test Kitchen recipe

¾ cup carrots, diced small ¼ inch
¾ cup celery, diced small ¼ inch
1 med. onion diced small ¼ inch
4 Tbs. butter
¼ cup all - purpose flour
2 1/2 Cups low - sodium chicken broth
2 1/2 Cups low - sodium beef broth
1 bay leaf
½ tsp dried thyme

½ tsp Kitchen Bouquet
Salt and ground black pepper to taste

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 tablespoon 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.

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.

Strain gravy in a colander and mash veggies to get all the flavor you can or leave the veggies in and puree with an immersion blender.  


Note: Kitchen Bouquet is a condiment to add to gravy. A half teaspoon will give a nice brown color to two to four cups of gravy. If you gravy needs more flavor just add more.