All-Purpose Gravy

Name: All-Purpose Gravy
Yield: Serves 8 to 10 (Makes 2 cups)
Cuisine: American
Ingredients: 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

145 comments

Appears in Cook's Illustrated November/December 2003, America's Test Kitchen TV

Is it possible to make really good all-purpose gravy without a roast, using only canned broth and a few vegetables?

SERVES8 to 10 (Makes 2 cups)

TIME55 minutes

has video

WHY THIS RECIPE WORKS

Gravy, by definition, is a thickened sauce made of meat juices and pan drippings, usually left over from a roast. But what if you don’t have a roast on hand and want gravy for some mashed potatoes or pork chops? We wanted to create a top-no...

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