Rosemary Bone Broth Gravy Sauce | Recipeish | Gustus Vitae
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
- 1 Beef foreshank bone
- 3 1/2 Cups distilled water
- 2 Large carrots
- 1 Large white onion
- 4-6 Celery stalks
- 1 Full tin Taste of Provence Seasoning
- 1 Tbs California Sea Salt
For the Gravy
- 8 Tbs unsalted butter
- 8 Tbs unbleached flour
- 2 Tbs Rosemary Sea Salt
- 1 Tbs Italian Black Winter Truffle Sea Salt
- 2-3 Cups bone broth (depending on desired thickness)
- 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.