Beef, Chicken or Turkey
- 1 tablespoon butter
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 garlic cloves smashed
- 3 1/2 cups beef or chicken broth
- 1/4 cup cold water
- 2 tablespoons corn starch
- 2 tablespoons 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 broth; bring to a boil over medium-high heat. Reduced heat and simmer 20 minutes. Strain broth; discard vegetables. Return broth to pan.
In small bowl, whisk water and cornstarch together. Add to broth with pan drippings, whisking until smooth.
Cook, whisking constantly, until gravy comes to a boil; boil and whisk 1 minute. Salt and pepper to taste.