- Universal Gravy

subheading: BY: MARILYN BENTZ-CROWLEY:

Fresh vegetables flavour this smooth and delicious gravy that can be frozen (see TIP below).Do use fats with distinctive tastes such as olive oil, butter or even chicken, beef or bacon fat if available. Wine adds acidity while rounding out the taste. Use either chicken, beef or “brown” ingredients in the recipe.

subheading: CHICKEN:

1 box (900 mL) reduced-sodium chicken broth

1 can (284 mL) condensed chicken broth

½ cup (125 mL) dry white wine

subheading: BEEF:

1 box (900 mL) reduced-sodium beef broth

1 can (284 mL) can condensed beef broth

½ cup (125 mL) dry red wine

subheading: “BROWN”:

1 box (900 mL) reduced-sodium chicken broth

1 can (284 mL) can condensed beef broth

½ cup (125 mL) dry red or white wine

subheading: GRAVY:

3 tbsp (45 mL) olive oil or butter or other fat

1 medium onion, diced

⅔ cup (150 mL) all-purpose flour

1 medium carrot, coarsely diced

1 medium stalk celery, coarsely diced

3 large white or cremini mushrooms, cut in quarters

Several sprigs fresh thyme

1 bay leaf

¼ tsp (1 mL) freshly ground black pepper

Salt, if needed

Directions at lcbo.com

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