MENU
 
 
 
 

  • Homemade Gravy

    3 votes
    Homemade Gravy
    Prep time:
    Cook time:
    Servings: 4 cups
    by John Spottiswood
    300 recipes
    		 >
    You can make great gravy even without pan drippings. If you've got a few vegetables and some chicken or beef broth, you can make a rich, full-bodied gravy. Serve this over meat, vegetables, potatoes or rice.

    Ingredients

    • 4 T. butter
    • 2 carrots chopped fine
    • 2 ribs celery chopped fine
    • 2 med. onions, minced
    • 1/2 cup all purpose flour
    • 4 cups low sodium chicken broth or stock
    • 4 cups low sodium beef broth or stock
    • 2 bay leaves
    • 2 tsp minced fresh thyme or 3/4 tsp dried
    • 10 whole black peppercorns
    • Kosher salt and fresh ground pepper to taste

    Directions

    1. Melt the butter in a large saucepan over med-high heat. Add the veggies and cook til soft and browned, about 8 minutes. Stir in the flour and cook, stirring frequently, until thoroughly browned..about 5 min.
    2. Whisk in the broths gradually and bring to boil. Add the bay leaves, thyme, and peppercorns and simmer, stirring occasionally, until thickened, 20-25 minutes, skimming off any foam from the surface.
    3. Pour gravy through a strainer, if desired, to remove the solids. Season the gravy with salt and pepper to taste.
    4. Of course, if you DO have some pan juices, by all means use them!

    Similar Recipes

    Comments

    • suzybel56
      suzybel56
      This is a great recipe for gravy. I don't care for the instant or canned varieties & love to have gravy even when there is no meat involved.
      • Giggling Gourmet
        Giggling Gourmet
        Sounds good!! Will have to try this out over the weekend with all the food coming this way lol!

        Leave a review or comment