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


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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


Ingredients

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

Equipment

  • Large sauce pan

Directions

  1. Shred the carrot, celery and leek into small pieces.
  2. 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.
  3. Strain gravy through fine-mesh strainer into saucepan. Use in any other recipe that requires gravy.