Ingredients:

  • 6 Tbsp fat (beef drippings or unsalted butter)
  • 6 Tbsp all-purpose flour
  • 2.5 cups low-sodium beef broth or stock (cold or room temperature)
  • 1 tsp Worcestershire sauce
  • 1/2 tsp kosher salt, or to taste
  • 1/4 tsp freshly ground black pepper

Instructions:

  1. Prepare the Roux Base: Melt the fat (drippings or butter) in a medium saucepan over medium heat. If using drippings from a roast, ensure you scrape up any savory brown bits (fond) from the pan. If using butter, you may brown it slightly for a nuttier flavor.
  2. Form the Roux: Whisk in the all-purpose flour completely until a smooth paste forms. Cook the roux for 2-3 minutes, stirring constantly. This eliminates the raw flour taste and prevents lumping.
  3. Add Liquid: Slowly and gradually pour in the cold beef broth/stock, whisking vigorously the entire time. Ensure the liquid is fully incorporated before adding more. The temperature difference (hot roux, cold liquid) is key to a lump-free gravy.
  4. Thicken and Simmer: Bring the mixture to a simmer over medium heat, continuing to whisk occasionally. Allow the gravy to simmer for 1 to 2 minutes until it reaches your desired thickness.
  5. Season: Stir in the Worcestershire sauce, salt, and pepper. Taste and adjust seasonings as necessary before serving.