CLASSIC GRAVY II
Beef, Chicken or Turkey
- 6 tablespoons butter divided
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 4 cloves garlic peeled, smashed
- 3 1/2 cups beef or chicken broth
- 5 tablespoons all-purpose flour
- - pan drippings from chicken, turkey or beef roast
In medium saucepan, melt 1 tablespoon butter over medium-high heat. Add celery, onions and garlic; salt and pepper to taste. Sauté until golden brown (about 10 minutes).
Add chicken broth; bring to a boil over medium-high heat. Reduced heat and simmer 20 minutes. Strain broth; discard vegetables. Set broth aside.
Add remaining butter to saucepan; melt butter over medium heat. Add flour, whisking until smooth. Cook, whisking constantly, until mixture becomes light brown for chicken or turkey and golden brown for beef.
Slowly whisk in broth and pan drippings, if desired. Cook, whisking constantly, until gravy comes to a boil; boil and whisk 1 minute. Salt and pepper to taste.