All Purpose Make Ahead Gravy (Big Batch)

2 cups rough chopped carrots

2 cups rough chopped celery

3 cups rough chopped onion

12 T butter (1 ½ sticks)

1 cup flour (approx)

8 cups chicken broth (4 cans)

8 cups beef broth (4 cans)

4 bay leaves

1 tsp dried thyme

20 whole black peppercorns

½ tsp Kosher salt

½ tsp ground black pepper

Add carrots to food processor & pulse until they're small pieces.

Add celery and onion to food processor & pulse until they're small pieces.

Heat butter in large pot over medium-high heat.

When foaming stops add veggies and saute until softened & browned, about 10 minutes.

Reduce heat to medium.

Stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes.

Gradually add broths whisking constantly.

Bring to boil & skim off any foam.

Reduce heat to medium-low.

Add bay leaf, thyme, and peppercorns.

Simmer, stirring occasionally, until thickened, about 20 to 30 minutes.

Strain gravy, pressing on solids to get out as much liquid as possible; discard solids.

Add salt & pepper to taste.

Serve immediately, or store in air-tight container in fridge for up to a week, or freeze.

This makes a BIG batch of gravy. (amount shown in photo is not all of it).

I usually make this for Thanksgiving & portion out the leftovers & freeze in 1 cup servings.

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