All-Purpose Gravy

This recipe can be made ahead and even frozen.

1 small carrot (about 1/2 cup) peeled and chopped into 1/2" pieces
1 small rib celery (about 1/2 cup) peeled and chopped into 1/2" pieces
1 small onion (about 1/2 cup) peeled and chopped into 1/2" pieces
3 Tbs unsalted butter or shortening
1/4 cup safe flour
4 cups safe chicken/beef/vegetable broth (may be combined as desired, to taste)
1 bay leaf
1/4 tsp dried thyme
5 whole black peppercorns
salt and pepper to taste

Use food processor to chop carrot, celery and onion into 1/8-inch pieces (about five one-second pulses) or chop by hand.

Heat butter/shortening over med-high heat in large saucepan with heavy bottom. Once butter/shortening stops foaming, add vegetables. Cook, stirring frequently, about 7 minutes or until well-browned and soft. Reduce heat to medium. Stir in flour and cook, stirring constantly, about 5 minutes or until fragrant and thoroughly browned. This is what is commonly referred to as a roux.

Whisking constantly, gradually add broths to the roux. Bring gravy to a boil, skimming foam frequently. Lower heat to med-low; add bay leaf, thyme and peppercorns. Simmer 20- 25 minutes until gravy is thick and has reduced to about 3 cups, stirring occasionally.

Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Add salt and pepper to taste.

Use a Dutch oven to double the recipe; you'll need the extra space to brown all of the vegetables. Cook times will also need to be increased by about 50 percent.

You can freeze the gravy for later use. To thaw: Heat gravy plus 1 Tbs of water over low heat in a large saucepan. Bring slowly to a simmer; then whisk to recombine gravy and restore smooth texture.

modified from this recipe for Make-Ahead Gravy