Ingredients:

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups beef stock
  • 1 tsp Worcestershire sauce
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp fresh cracked black pepper

Instructions:

  1. Melt butter. Place 4 tbsp unsalted butter in a medium saucepan over medium heat until foam subsides and it starts to sizzle.
  2. Whisk flour. Sprinkle 1/4 cup all purpose flour over the melted butter.
  3. Brown roux. Cook for 2 to 3 minutes, whisking constantly, until the mixture turns a light nutty brown.
  4. Add liquid. Slowly pour in 1/2 cup of the beef stock while whisking vigorously.
  5. Emulsify base. Continue whisking until a thick, smooth paste forms with no visible lumps.
  6. Incorporate remaining stock. Gradually add the rest of the 2 cups beef stock while continuing to whisk.
  7. Season sauce. Stir in 1 tsp Worcestershire sauce, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp fine sea salt, and 1/4 tsp black pepper.
  8. Simmer gravy. Bring the mixture to a gentle boil, then reduce heat to low.
  9. Check thickness. Cook for 3 to 5 minutes until the sauce coats the back of a spoon.
  10. Final adjust. Taste and add more salt or pepper if needed, then serve immediately.