I was on a quest to create a low sodium gravy that could hold it's own on the holiday table. I think I've come across a good one. This one is perfect for times where you don't necessarily have pan drippings to choose from, but still want gravy.
Make sure you get those veggies nice and browned, they're the powerhouse of flavor in this recipe. If you're really looking to bump up the flavor, you can add in about 1/4 tsp of liquid smoke to the dish. That really amplifies the umami savory quality that makes gravy so delectable.
Sodium count is determined mainly by the broths you use, but I use ones that contain no sodium. I also count about 100mg for the veggies used. This makes about 8-10 servings.
Ingredients
1 carrot, diced
1 onion, diced
2 celery stalks, diced
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups unsalted chicken stock
2 cups unsalted beef stock
2 bay leaves
1/2 teaspoon dried thyme
10 black peppercorns
Directions
Melt butter in a large saucepan or Dutch oven on medium high heat. Add carrot, onion and celery and cook until nice and brown, stirring frequently.
Sprinkle flour over the vegetables and, stirring constantly, cook until the flour begins to brown.
Slowly add the broths, whisking constantly and bring to a boil. Reduce the heat and add in bay leaves, thyme, and peppercorns. Simmer for about 20 minutes until reduced.
Strain gravy through a fine mesh strainer, making sure to press the solids to get as much liquid as possible.
Happy Thanksgiving!
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