Gravy

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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.

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Add flour and cook another 10 minutes.

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Add the broth and seasonings and bring to a simmer. Let it reduce till thickened, about half an hour.

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Strain. SAVE those solids, because they're pretty awesome. They taste like pure thanksgiving, so put 'em on toast for breakfast.

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This can be done well ahead of time. Fridge the gravy or even freeze it. Heat it up and whisk together come dinner time.