- 1). Melt 2 tbsp. butter over medium heat in a small sauce pan.
- 2). Sprinkle 2 tbsp. all-purpose flour over the butter and stir until the flour completely absorbs the butter to create a roux, which will thicken the gravy.
- 3). Cook the roux for two minutes, stirring frequently. This eliminates the raw flour flavor from the mixture.
- 4). Whisk 1 cup beef broth into the roux. Bring the mixture to a boil, whisking frequently so there are no lumps.
- 5). Reduce heat to medium low. Continue cooking and whisking the gravy until it starts to thicken and is completely smooth. Add fresh-ground black pepper to taste.
- 6). Remove gravy from the heat and allow to sit for five minutes before serving. The gravy thickens more as it cools.
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