Gravy
Revision as of 04:01, 6 December 2007 by Sam I Am (talk | contribs) (New page: category:Sam_I_Am's RecipesSubmitted by Sam_I_Am. *2 Carrots *2 ribs Celery *3 Onions *6 T Butter *1/2 C AP Flour *4 C Chicken Broth *4 C Beef Broth *...)
Submitted by Sam_I_Am.
- 2 Carrots
- 2 ribs Celery
- 3 Onions
- 6 T Butter
- 1/2 C AP Flour
- 4 C Chicken Broth
- 4 C Beef Broth
- 2 Bay Leaves
- 1/2 t Dried Thyme
- 10 Peppercorns
Dump the veggies in a food processor and make a mirepoix puree. Heat butter and veggies till brown.
Add flour and cook another 10 minutes.
Add the broth and seasonings and bring to a simmer. Let it reduce till thickened, about half an hour.
Strain. SAVE those solids, because they're pretty awesome. They taste like pure thanksgiving, so put 'em on toast for breakfast.
This can be done well ahead of time. Fridge the gravy or even freeze it. Heat it up and whisk together come dinner time.
