Savory herb gravy

Comfort takes a physical form in this savory herb gravy. Creamy and rich, it is just what gravy should be.

Ingredients

• 4 cups de-fatted, low-sodium stock (chicken, vegetable or other)
• 1 bay leaf
• 1 shallot, chopped
• 4 peppercorns
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 tablespoons cornstarch
• 2 ½ tablespoons water
• ¼ cup half-and-half
• ¼ teaspoon salt
• Ground black pepper to taste
• 1 tablespoon unsalted butter, softened (optional)

Directions

1. Combine stock with the bay leaf, shallot, peppercorns, rosemary and thyme in a medium saucepan over medium-high heat.
2. When the liquid reaches a boil, reduce the heat to low.
3. Simmer uncovered until the stock is reduced in volume by about half (approximately 2 cups). This may take about 20 minutes over low heat.
4. Strain out the herbs, bay leaf, shallot and peppercorns.
5. In a small, heavy-bottomed saucepan, bring the strained stock to a simmer.
6. In a bowl, combine the cornstarch and water (cornstarch slurry).
7. Add the half-and-half and cornstarch slurry to the stock, whisking constantly until a smooth gravy forms.
8. Season with salt and pepper.
9. Remove from heat.
10. Before serving, while the gravy is still warm, add the softened butter if you desire.