Savory Classic Gravy

1. Prepare the Vegetables

Pulse the carrot in a food processor until it is broken into rough 1/4-inch pieces. Add the celery and onion, and pulse until all the vegetables are chopped into 1/8-inch pieces. This should take about five quick pulses each time.

2. Cook the Vegetables

Heat the butter in a large heavy-bottomed saucepan over medium-high heat. Once the butter has melted and the foaming subsides, add the chopped vegetables. Cook them, stirring frequently, for about 7 minutes until they are softened and well browned.

3. Add Flour

Reduce the heat to medium and stir in the flour. Cook, stirring constantly, for about 5 minutes until the flour is thoroughly browned and fragrant.

4. Add Broths and Seasonings

Gradually whisk in the chicken and beef broths, ensuring that you whisk constantly to avoid any lumps. Bring the mixture to a boil and skim off any foam that forms on the surface. Once boiling, reduce the heat to medium-low and add the bay leaf, thyme, and peppercorns. Let the gravy simmer, stirring occasionally, for 20 to 25 minutes until it has thickened and reduced to about 3 cups.

5. Strain and Adjust Seasoning

Strain the gravy through a fine-mesh strainer into a clean saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids. Finally, adjust the seasoning with salt and pepper to taste.