All-Purpose Gravy might be just the sauce you are searching for. This recipe serves 3. One portion of this dish contains roughly 8g of protein, 13g of fat, and a total of 202 calories. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up chicken broth, butter, thyme, and a few other things to make it today.
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.
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.
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 immediately or store in an air-tight container and refrigerate for up to a week or freeze; reheat before serving.