gravy recipe

Ingredients

• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 2 cups beef broth
• 1/2 cup dry red wine (optional)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux).
3. Gradually whisk in the beef broth, ensuring no lumps form.
4. Bring the gravy to a simmer, stirring occasionally.
5. Stir in the Worcestershire sauce, pepper, and salt.
6. Continue to simmer for 5-10 minutes, or until the gravy has thickened to your desired consistency. Stir frequently to prevent sticking.

Notes

• For a smoother gravy, you can strain it through a fine-mesh sieve after simmering.
• To thicken the gravy quickly, whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
• Use a whisk or spatula to prevent lumps while simmering.
• Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
• This gravy is perfect over mashed potatoes, biscuits, or roast beef.