Gravy From Beef Broth Recipe
If you need a quick and tasty sauce, this Gravy From Beef Broth Recipe is your best friend. Learning how to make Gravy From Beef Broth is a skill every home cook needs.
Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups high-quality beef broth low sodium is best
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- Salt and black pepper to taste
Instructions
Melt the Butter
- Place your saucepan over medium heat. Add the butter and let it melt completely until it begins to bubble slightly. Do not let it turn brown yet.
Make the Roux
- Whisk in the all-purpose flour slowly. Keep stirring for about two minutes. This cooks out the raw flour taste and creates a thick, golden paste called a roux.
Add the Beef Broth
- Slowly pour in the beef broth while whisking constantly. Adding the liquid in a thin stream prevents lumps from forming. Continue whisking until the mixture is smooth.
Season the Mixture
- Stir in the onion powder, garlic powder, and Worcestershire sauce. These ingredients add depth and a rich color. Add a pinch of black pepper for a little kick.
Simmer and Thicken
- Turn the heat up slightly until the gravy reaches a gentle simmer. Cook for 3 to 5 minutes. The gravy will thicken as it heats up and bubbles.
Final Taste Test
- Dip a spoon into the gravy to check the thickness. Add salt only if needed, as some broths are very salty. Turn off the heat once it reaches your liking.
Notes
- Use Cold Broth: Adding cold broth to a hot roux helps prevent lumps.
- Browning the Flour: For a darker gravy, cook the flour and butter longer until it turns a deep brown color.
- Herb Infusion: Add a sprig of fresh rosemary or thyme while simmering for an earthy aroma.
- Creamy Version: Stir in a tablespoon of heavy cream at the end for a velvety finish.
- Mushroom Twist: Sauté sliced mushrooms in the butter before adding the flour for a chunky mushroom gravy.