Basic Brown Gravy, gluten free

This simple gravy gets rich flavor from sauteed vegetables and a combination of both chicken and beef broths. Perfect with any meat and great on mashed potatoes, it is ideal for when you don’t have pan drippings to start with. We keep it gluten free by using white rice flour to thicken the roux instead of all purpose, and a splash of tamari sauce adds richness and a depth of flavor that makes you want more.

Makes: about 2 1/2 cups
Prep Time: 8 minutes
Total Time: 45 minutes

3 Tablespoons unsalted butter
1 carrot, peeled and chopped fine
1 rib celery, chopped fine
1 yellow or white onion, minced
1/4 cup white rice flour
1 3/4 cups reduced sodium chicken broth (1-14.5 ounce can)
1 3/4 cups reduced sodium beef broth (1-14.5 ounce can)
1 bay leaf
1 teaspoon tamari sauce (gluten free soy sauce)
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
4 whole black peppercorns
kosher salt and fresh ground black pepper

1. Cook Vegetables: In a large saucepan over medium-high heat melt the butter. Add the vegetables and cook, stirring often, until soft and well browned, about 8 minutes.

2. Add Flour: Add flour and stir constantly until flour in lightly browned, about 5 minutes.

3. Add Broth: Slowly whisk in the broth then bring to a boil. Add the bay leaf, tamari sauce, thyme and peppercorns and bring to a simmer, stirring occasionally. Cook until thickened, about 20 to 25 minutes, skimming off any foam that forms on the surface of the gravy.

4. Strain Gravy: Pour gravy through a fine mesh strainer to remove solids, then discard solids. Season gravy with salt and pepper and serve hot. Enjoy!