• 1 carrot - peeled and chopped into 1/2“ pieces
• 1 rib celery - chopped into 1/2” pieces
• 1 onion - chopped into 1/2“ pieces
• 3 Tbsp unsalted butter
• 1/4 cup unbleached all-purpose flour
• 1 15oz can low-sodium chicken broth
• 1 15oz can low-sodium beef broth
• 1 bay leaf
• 1/4 tsp dried thyme
• 5 whole black peppercorns
• salt and pepper

1. In food processor, pulse carrots until broken into rough 1/4” pieces, 5 - 1 second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8“ pieces, about 5 - 1 second pulses.
2. Heat butter in large saucepan over med-high heat. When foaming subsides add vegetables and cook, stirring frequently, until softened and well browned about 7 min.
3. Reduce heat to medium and add flour. Cook, stirring constantly, until thoroughly browned and fragrant, about 5 min. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on the surface. Reduce heat to med-low and add bay leaf, thyme, and peppercorns. Simmer, stirring occasionally, until thickened, 20 - 25 min.
4. Strain gravy through fine-mesh strainer into sauce pan or bowl. Press on solids to extract as much liquid as possible, discard solids. Adjust seasoning with salt and pepper. Serve hot.
5. Optional: A double batch can be made in a dutch oven to provide adequate browning space for vegetables, increase cooking time by 50%. Freezes well.

Serves: 8      Total cooking time: 45 min.
Soruce: Cook's Illustrated 11/2003