Published November 1, 2003.
Is it possible to make really good all-purpose gravy without a roast, using only canned broth and a few vegetables?
Gravy, by definition, is a thickened sauce made of meat juices and pan drippings, usually left over from a roast. But what if you don't have a roast on hand and want gravy for some mashed potatoes or pork chops? What if you are limited to just some canned broth and a few vegetables?
A top-notch, all-purpose gravy that could be made quickly without any special ingredients, including a roast.
Start with traditional mirepoix (a combination of carrots, onions, and celery) and brown well in butter to develop flavor and vegetable fond (the brown bits that stick to the pan). Add flour to form a roux, but cook it for a long time until it is the color of milk chocolate; this toasted roux provides an unexpectedly rich roasted flavor as well as a bold meaty flower. Use equal amounts of canned chicken and beef broths, and season with a classic combination of dried thyme, bay leaf, and peppercorns.
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