Gravy From Beef Broth Recipe
Try this Gravy From Beef Broth Recipe. It is the best way to add flavor to mashed potatoes or meat.
Ingredients
- 2 cups of beef broth low sodium is best.
- 2 tablespoons of unsalted butter.
- 2 tablespoons of all-purpose flour.
- 1/2 teaspoon of onion powder.
- 1/2 teaspoon of garlic powder.
- 1/4 teaspoon of black pepper.
- 1 teaspoon of Worcestershire sauce optional.
- Salt to taste.
Instructions
Melt the Butter
- Place the butter in your saucepan over medium heat. Let it melt until it bubbles.
Make the Roux
- Add the flour to the melted butter. Whisk it for one minute until it smells nutty.
Add the Spices
- Stir in the onion powder, garlic powder, and pepper. This adds a great savory base.
Pour the Broth
- Slowly pour in the beef broth. Whisk very fast so you do not get any lumps.
Add the Flavor
- Stir in the Worcestershire sauce if you are using it. This makes the gravy very dark.
Boil the Liquid
- Turn the heat up a little. Bring the gravy to a soft boil while you keep whisking.
Simmer to Thick
- Turn the heat back to low. Let it simmer for five minutes until it coats a spoon.
Season and Serve
- Taste the gravy and add salt if needed. Pour it hot over your favorite dinner.
Notes
- Whisk constantly. This is the secret to making a gravy that has zero flour lumps.
- Brown the flour. Letting the flour and butter cook for a minute removes the raw taste.
- Use cold broth. Adding cold liquid to a hot roux helps prevent clumping.
- Add browning sauce. A drop of Kitchen Bouquet makes the gravy look very professional.
- Check the salt. Broth can be very salty, so taste before you add more salt.
- Thicken it more. If it is too thin, mix a teaspoon of cornstarch with water and stir it in.