Ingredients:

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon freshly cracked black pepper

Instructions:

  1. Place your 4 tablespoons of unsalted butter in a medium saucepan over medium heat until it sizzles and the foam subsides.
  2. Add the 1/4 cup of all purpose flour all at once, whisking constantly until a smooth paste forms.
  3. Continue cooking the paste for 3 to 5 minutes, whisking frequently until it turns a medium brown, nutty smelling mahogany.
  4. Pour in about 1/4 cup of the beef broth while whisking vigorously until a thick, heavy paste forms.
  5. Gradually stream in the rest of the 2 cups of beef broth, whisking constantly until the mixture is uniform and liquid.
  6. Stir in the 1 teaspoon of Worcestershire sauce, 1/2 teaspoon onion powder, 1/4 teaspoon sea salt, and 1/2 teaspoon black pepper.
  7. Bring the mixture to a gentle boil, then reduce heat to low until the sauce coats the back of a spoon.
  8. Dip a clean spoon in and taste; adjust salt or pepper until the savory notes pop.
  9. Remove from heat and let sit for 2 minutes until a slight skin forms, then whisk one last time for a glossy finish.
  10. Pour into a warmed gravy boat to keep the temperature high for the table.