- 3/4 cup diced yellow onion 175 mL
- 2 Tbsp diced carrot 30 mL
- 2 Tbsp diced celery 30 mL
- 2/3 cup canola oil 150 mL
- 1 Tbsp chopped sage 15 mL
- 1/2 tsp tomato paste 2 mL
- 1/3 cup all-purpose flour 75 mL
- 4 cups beef stock 1 L
- 1 Tbsp Worcestershire sauce 15 mL
- 1 tsp chopped garlic 5 mL
- 1 Tbsp chopped rosemary 15 mL
- 1 tsp salt 5 mL
- 1/2 tsp pepper 2 mL
- 1. In large saucepan, sweat onion, carrot and celery in canola oil over medium heat until they are slightly caramelized. Stir frequently. Add sage and tomato paste and sauté for 1-2 minutes.
- 2. Sprinkle vegetable mixture with flour and combine to form roux. Heat for about 30 seconds. Add stock, Worcestershire sauce and garlic. Simmer for 35 minutes.
- 3. Season with rosemary, salt and pepper. Simmer for additional 10 minutes. Using immersion blender, purée gravy. Leftover gravy can be frozen for future use.
5 cups (1.25 L)
1/2 cup (125 mL)
|Total Fat||15 g|
|Saturated Fat||1 g|
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