Rosemary Bone Broth Gravy Sauce | Recipeish | Gustus Vitae

Rosemary Bone Broth Gravy Sauce | Recipeish | Gustus Vitae

Yield: Around 3 Cups.
Time Estimate: 1 Hours 45 minutes.
Storage Notes: May be kept refrigerated for up to 3 days.
Difficulty: Easy.

Bone broth is delicious, easy to make, and delivers a bunch of health benefits to boot. Once you've got your homemade broth, we usually turn it into a deeply flavorful brown roux gravy, the perfect condiment for winter favorites like mashed potatoes, roast chicken, pot pies, poutine, and slow cooker meals.

Ingredients

For the Bone Broth

For the Gravy

Directions
  • Rinse celery, discarding the top leaves and woody bottoms.
  • Rinse and peel carrots, and peel and discard outermost onion layer.
  • Dice celery, carrots, and onions into roughly even small cubes of around 1/4th".
  • In a large pressure cooker, bring water up to a rolling boil.
  • Add Taste of Provence, California Sea Salt, mirepoix, and bone.
  • Seal and bring up to 2 bars before reducing, and cook at 2 bars for 45 minutes. Pressure cooking like this both dramatically reduces cook time needed, and keeps all of the flavor compounds locked in your broth - it's a huge difference from cooking in a pot that you'll notice immediately upon tasting.
  • Remove from heat, and allow to gradually depressurize.
  • Remove lid, take out the bone, and strain 2-3 times in fine mesh, before pouring into mason jars for storage. They'll keep for about 1 week. If you're looking to make a brown roux gravy, read on: 
  • Bring a large pot up to medium high heat, and melt butter until it stops foaming and begins to brown.
  • Whisk in flour, and reduce heat to medium low. Cook for about 8 minutes, breaking up and stirring the clumps around every 30 seconds or so, to further develop the brown coloring and cook the floury taste out.
  • Gradually pour in 2 Cups of bone broth, a little at a time, whisking constantly as you do so. 
  • Cook for 5-6 minutes, continuing to whisk until no lumps remain.
  • Shake in 1 Tbs each of Rosemary Sea Salt and Italian Black Winter Truffle Sea Salt, continue whisking, and bring to a boil.
  • Immediately reduce heat to low. If you prefer a thinner sauce, continue whisking in bone broth and bringing up to a boil before again lowering heat.
  • When you're happy with the consistency, taste for seasoning and add more Rosemary Sea Salt, if desired.
  • Divide into mason jars to enjoy later, or pour into a gravy boat, serve, and devour.

Leave a comment

Please note, comments must be approved before they are published