Like our Go-To Gravy this sauce uses roux as the beginnings of a smooth, almost nutty flavored gravy. Beef broth is the basis for a richer gravy than the one we use for poultry, and rosemary is a perfect herb accompaniment to red meat, but you’ll note we use it sparingly as it can be overpowering. Use pan drippings for both grease and stock if you have them for the best flavored gravy.
MAKES: 1 cup (240 ml)
PREP TIME: 5 minutes
COOK TIME: 10 minutes
INGREDIENTS:
- 3 tbsp (45 g) butter or pan grease from roast beef
- 2 tbsp (17 g) flour
- 1½ cups (360 ml) meat stock
- ¼ tsp minced rosemary
- ¼ tsp minced thyme leaves
- ¼ tsp celery salt
- ¼ tsp white pepper
INSTRUCTIONS:
- Melt the butter or heat the pan grease in a medium saucepan over medium heat.
- Add the flour and whisk well until it is completely incorporated into the butter or fat.
- Continue to cook, whisking, until the flour is a deep golden brown, about 4 to 5 minutes.
- Add the beef stock and whisk well until the mixture is completely combined.
- Reduce the heat to a simmer and add the rosemary, thyme leaves, celery salt and white pepper. Simmer 2 to 4 minutes more or until the mixture is thick enough to coat the back of a spoon. Taste to adjust the salt. Serve hot with roast beef.
