Reply Hey Mom! Learn more about the Gerber Life Insurance Grow-Up Plan!
Thread Tools Display Modes
Old 11-19-2012, 11:22 PM   #1
mama_to_DJM's Avatar
Registered Users
Join Date: Apr 2010
Posts: 2,079
Great make-ahead gravy recipe!

I signed up to bring gravy for Thanksgiving this year. I decided to look for a make-ahead recipe and found this one from Cook's Illustrated. I just finished cooking it, and it is AMAZING!!! Obviously I haven't tried reheating it, but I don't expect there to be a problem. It is the most flavorful, smoothest gravy I have ever had!

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
Table 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.

**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.


Busy homeschooling mama to my 3 cute kiddos

My cooking blog-
mama_to_DJM is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Copyright 2005 - 2014 Escalate Media. All Rights Reserved.