- 3 tablespoons unsalted butter
- 1 carrot, peeled and chopped (1/2 cup)
- 1 celery stalk, chopped(about 1/2 cup)
- 1 onion, chopped (about 3/4 cup)
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups low-sodium beef broth
- 1 bay leaf
- 1/4 teaspoon dried thyme
- salt and ground black pepper, to taste
- Heat butter in saucepan over medium-high heat.
- When foaming subsides, add vegetables and cook, stirring frequently until softened and well browned, about 7 minutes.
- Reduce heat to medium. Stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes.
- Whisking constantly, gradually add broths.
- Bring to boil.
- Reduce heat to medium-low and add bay leaf, and thyme.
- Simmer, stirring occasionally until thickened and reduced to about 3 cups, 20 to 25 minutes.
- Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids.
- Adjust seasonings with salt and pepper.
- Serve hot.
- We decided to remove just the bay leaf. Then, we mashed the solids and returned them to the gravy.