Blue Lifestyle

Home of James Beard Foundation Award winner Anthony Dias Blue, one of the most influential food, wine, spirits, and lifestyle personalities in the United States.


Now making good gravy can be an art form. Here is a true all-American, from scratch gravy that goes well with just about anything and perfectly with that fresh batch of biscuits you just whipped up. Melt 2 tablespoons unsalted butter in a wide-bottomed, medium saucepan over medium heat. Add 2 medium onions, 1 medium coarsely chopped carrot, ½ stalk coarsely chopped celery and ½ teaspoon dried thyme. Saute over medium heat until vegetables are soft and caramelized, about 30 minutes, stirring occasionally. Add 1 cup red wine and reduce over high heat until the liquid forms a glaze, about 7 minutes.

Deglaze as you add the stocks and 2 tablespoons tomato paste and reduce by half. Season to taste with salt and pepper. Using a hand blender, puree the gravy to a smooth consistency (or pour the gravy into a regular blender). If you wish an even smooth texture, pour the gravy into a medium-fine strainer and press the solids through using a wooden spoon.

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