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Add a photoYou can make great gravy even without pan drippings. If you've got a few vegetables and some chicken or beef broth, you can make a rich, full-bodied gravy. Serve this over meat, vegetables, potatoes or rice.
Ingredients
- 4 T. butter
- 2 carrots chopped fine
- 2 ribs celery chopped fine
- 2 med. onions, minced
- 1/2 cup all purpose flour
- 4 cups low sodium chicken broth or stock
- 4 cups low sodium beef broth or stock
- 2 bay leaves
- 2 tsp minced fresh thyme or 3/4 tsp dried
- 10 whole black peppercorns
- Kosher salt and fresh ground pepper to taste
Directions
- Melt the butter in a large saucepan over med-high heat. Add the veggies and cook til soft and browned, about 8 minutes. Stir in the flour and cook, stirring frequently, until thoroughly browned..about 5 min.
- Whisk in the broths gradually and bring to boil. Add the bay leaves, thyme, and peppercorns and simmer, stirring occasionally, until thickened, 20-25 minutes, skimming off any foam from the surface.
- Pour gravy through a strainer, if desired, to remove the solids. Season the gravy with salt and pepper to taste.
- Of course, if you DO have some pan juices, by all means use them!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 595g | |
| Recipe makes 4 servings | |
| Calories 180 | |
| Calories from Fat 54 | 30% |
| Total Fat 6.11g | 8% |
| Saturated Fat 3.19g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 917mg | 38% |
| Potassium 561mg | 16% |
| Total Carbs 22.72g | 6% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.07g | 3% |
| Protein 10.13g | 16% |
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Comments
August 18, 2010This is a great recipe for gravy. I don't care for the instant or canned varieties & love to have gravy even when there is no meat involved.
November 26, 2009Sounds good!! Will have to try this out over the weekend with all the food coming this way lol!
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