This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2004-2-8-12-6-10

All Purpose Gravy

From the Kitchen of Laura Goadrich,
2004-02-08

This recipe adapted from Cook's Illustrated tastes divine!

Prep Time:
5 minutes

Cook Time:
40 minutes

Categories:
American

Yields:
2 cups

1	small carrot, shredded
1	small celery rib, shredded
1	medium leek, shredded
3	tablespoons unsalted butter,
1/4	cup all-purpose flour,
2	cups chicken boulion and water,
2	cups beef boulion and water,
1	bay leaf,
1/4	teaspoon thyme,
5	whole black peppercorns,
	salt and pepper, to taste

Shred the carrot, celery and leek into small pieces.
Heat butter in large sauce-pan to medium-high, when foaming subsides, add vegetables and cook until well-browned, about 7 minutes. Reduce heat to medium. Stir in flour and cook until brown and fragrant, about 5 minutes. Whisk in both broths and bring to a boil, skimming off any foam. Reduce heat to low, add bay leaf, thyme, and peppercorns. Simmer, stirring occasionally, until thickened and reduced to 3 cups, usually 20 - 25 minutes.
Strain gravy through fine-mesh strainer into saucepan. Use in any other recipe that requires gravy.