In a food processor, pulse carrot until broken into rough 1/4-inch pieces. Add
celery and onion. Pulse until all vegetables are broken to 1/8-inch.
Heat the butter in large saucepan over medium-high heat. Add the vegetables and
cook, stirring frequently until softened, about 7 minutes, and until well browned.
Reduce the heat to medium, and stir in the flour. Cook, stirring constantly, until
it's thoroughly browned and fragrant, about 5 minutes.
Whisk constantly while gradually adding the broths. Bring the mixture to a boil,
skimming off any surface foam. Reduce the heat to medium-low and add the
Thyme, salt and pepper. Simmer, stirring occasionally, for 25 minutes, until
thickened. Strain and serve hot. Makes about 3 cups.
celery and onion. Pulse until all vegetables are broken to 1/8-inch.
Heat the butter in large saucepan over medium-high heat. Add the vegetables and
cook, stirring frequently until softened, about 7 minutes, and until well browned.
Reduce the heat to medium, and stir in the flour. Cook, stirring constantly, until
it's thoroughly browned and fragrant, about 5 minutes.
Whisk constantly while gradually adding the broths. Bring the mixture to a boil,
skimming off any surface foam. Reduce the heat to medium-low and add the
Thyme, salt and pepper. Simmer, stirring occasionally, for 25 minutes, until
thickened. Strain and serve hot. Makes about 3 cups.
1 small carrot, diced (about 1/2 cup)
1 small rib celery, diced (about 1/2 cup)
1 small onion, diced (about 3/4 cup)
3 tablespoons of butter
1/4 cup of all-purpose flour
2 cups of low-sodium chicken broth
2 cups of low-sodium beef broth
1/4 teaspoon of Thyme
Salt and pepper to taste
1 small rib celery, diced (about 1/2 cup)
1 small onion, diced (about 3/4 cup)
3 tablespoons of butter
1/4 cup of all-purpose flour
2 cups of low-sodium chicken broth
2 cups of low-sodium beef broth
1/4 teaspoon of Thyme
Salt and pepper to taste
| The Salad Chef presents ... Make Ahead Gravy at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Salads | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
| And it does well in the freezer |