Melt the butter in a large sauce pan over medium high heat. Add the vegetables and cook until softened and well browned, about 10 minutes. Stir in the flour and cook, stirring constantly, until thoroughly browned, about 5 minutes.
Gradually whisk in the broths and bring to a boil. Add the bay leaf, thyme, and pepper corns and simmer, stirring occasionally, until thickened, 20 to 25 minutes, skimming any foam that forms on the surface.
Pour the gravy through a fine mesh strainer into a clean saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids. Season the gravy with salt and pepper to taste.
The color and flavor of this gravy come from cooking the vegetables and flour until they are well-browned. It may seem as though they are turning too dark, but trust me, it's a step necessary to make the flavor and color divine!
The gravy can be refrigerated for up to 4 days or frozen for up to two months. The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (113g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 36 (48%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 9.5mg||3 %|
|Sodium 373.5mg||13 %|
|Potassium 171.6mg||5 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 6.7g|
|Protein 2.6g||4 %|
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Calories per serving: 75
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