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.


For the Bone Broth

For the Gravy

  • 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.