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All Purpose Make Ahead Gravy (Big Batch)
Ingredients
  • 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
Steps
  1. Add carrots to food processor & pulse until they're small pieces.
  2. Add celery and onion to food processor & pulse until they're small pieces.
  3. Heat butter in large pot over medium-high heat.
  4. When foaming stops add veggies and saute until softened & browned, about 10 minutes.
  5. Reduce heat to medium.
  6. Stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes.
  7. Gradually add broths whisking constantly.
  8. Bring to boil & skim off any foam.
  9. Reduce heat to medium-low.
  10. Add bay leaf, thyme, and peppercorns.
  11. Simmer, stirring occasionally, until thickened, about 20 to 30 minutes.
  12. Strain gravy, pressing on solids to get out as much liquid as possible; discard solids.
  13. Add salt & pepper to taste.
  14. Serve immediately, or store in air-tight container in fridge for up to a week, or freeze.
Notes
  • 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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