Put the vegetables and pulse until they 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.
Combine the broths in a bowl and whisk the flour into the mixture until it is well
dissolved. Add the flour-broth mixture to the sauce pan and stir. Bring the
mixture to a boil, and then reduce to medium-low heat. Cook, stirring constantly,
for several minutes until it's thick, browned and fragrant.
Strain, if desired, 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
|The Salad Chef presents ...
Make Ahead Gravy
at The Fatted Café