Chef Bills Gravy

• 1 small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/2 cup)
• 1 small rib celery, chopped into rough 1/2-inch pieces (about 1/2 cup)
• 1 small onion, chopped into rough 1/2-inch pieces (about 3/4 cup)
• 3 tablespoons unsalted butter
• 1/4 cup unbleached all-purpose flour
• 2 cups low-sodium chicken broth
• 2 cups low-sodium beef broth
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 5 whole black peppercorns
• Salt and ground black pepper

1. 1. In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.
2. 2. Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
3. 3. Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.

carrot, celery, onion, unsalted butter, flour, chicken broth, lowsodium beef broth, bay leaf, thyme, black peppercorns, salt

Taken from www.epicurious.com/recipes/member/views/chef-bills-gravy-52978411 (may not work)