What if you want to make gravy for your mashed potatoes or meat and don’t have meat juices or pan drippings?
It is possible to make really good all-purpose gravy without a roast, using only canned broth and a few vegetables.
Try this recipe it is great tasting! It can be served with almost any type of meat, poultry, or with mashed potatoes.
- 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
- 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.