5.0
(4)
Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 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.
Step 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.
Step 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 immediately or store in an air-tight container and refrigerate for up to a week or freeze; reheat before serving.
Your folders
cozypeachkitchen.com
5.0
(1)
10 minutes
Your folders
crazyforcrust.com
5.0
(39)
5 minutes
Your folders
cooking.nytimes.com
5.0
(3.5k)
Your folders
foodnetwork.com
4.4
(29)
1 hours, 5 minutes
Your folders
itisakeeper.com
4.8
(134)
Your folders
rachelcooks.com
5.0
(1)
Your folders
rachelcooks.com
Your folders
americastestkitchen.com
4.3
(89)
Your folders
itisakeeper.com
Your folders
leftoversthenbreakfast.com
5.0
(2)
Your folders
africanbites.com
5.0
(5)
Your folders
thefullhelping.com
4.7
(47)
5 minutes
Your folders
spendwithpennies.com
4.6
(25)
35 minutes
Your folders
thekitchn.com
Your folders
cooking.nytimes.com
4.0
(327)
Your folders
thewoksoflife.com
4.8
(5)
Your folders
gimmedelicious.com
5.0
(2)
15 minutes
Your folders
justonecookbook.com
4.6
(38)
25 minutes
Your folders
foodnetwork.com
4.6
(39)
5 hours