Basic Brown Gravy

🥄 Basic Brown Gravy

Ingredients

  • 1 carrot, chopped
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • ¼ lb (1 stick) butter, divided
  • 4 Tbsp flour
  • 1 Tbsp tomato paste
  • 4 sprigs parsley
  • ½ bay leaf
  • ½ tsp dried thyme
  • 6 cups beef broth
  • ½ cup dry vermouth (optional, for thinning)

Instructions

  1. Chop 1 carrot, 1 small onion, and 1 stalk celery.

  2. Heat half the butter in a large skillet over medium heat. Add vegetables and sauté until tender.

  3. In a large saucepan, melt the remaining butter. Stir in 4 Tbsp flour and cook, stirring constantly, until tan (a light roux).

  4. Remove from heat. Stir in 1 Tbsp tomato paste and the sautéed vegetables.

  5. Add 4 sprigs parsley, ½ bay leaf, ½ tsp dried thyme, and 6 cups beef broth. Stir thoroughly to prevent lumps.

  6. Bring to a boil, then reduce heat and simmer for 1 hour.

  7. If sauce is too thick, add more broth or ½ cup dry vermouth.

  8. Process with an immersion blender or in batches until smooth. Strain if desired.

  9. Add to pan juices from roasted meats for extra flavor.

Tips

  • Cook the roux low and slow for deeper color and flavor.
  • Strain through a fine mesh sieve for silky smooth gravy.
  • Freezes well for up to 3 months.

🛒 Shopping List

Produce

  • 1 carrot
  • 1 small onion
  • 1 stalk celery
  • 4 sprigs fresh parsley

Pantry

  • 4 Tbsp flour
  • 1 Tbsp tomato paste
  • ½ bay leaf
  • ½ tsp dried thyme
  • 6 cups beef broth

Dairy & Eggs

  • ¼ lb (1 stick) butter

Bar

  • ½ cup dry vermouth (optional)