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Receta Homemade Gravy
by John Spottiswood

Homemade Gravy

You 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.

Calificación: 4.5/5
Avg. 4.5/5 3 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4 cups

Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. Pour gravy through a strainer, if desired, to remove the solids. Season the gravy with salt and pepper to taste.
  4. Of course, if you DO have some pan juices, by all means use them!