
rich brown gravy
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!