Beef Gravy Boat Savory Pour (Printable)

Rich, savory beef sauce perfect for meats, potatoes, and puddings. Easy and quick to make.

# Ingredient List:

→ Beef Base

01 - 2 cups beef stock (preferably low sodium)
02 - 2 tablespoons beef fat or unsalted butter
03 - 1 tablespoon all-purpose flour

→ Flavorings

04 - 1 small onion, finely chopped
05 - 1 clove garlic, minced
06 - 1 teaspoon Worcestershire sauce
07 - ½ teaspoon freshly ground black pepper
08 - Salt, to taste

→ Optional

09 - 1 teaspoon Dijon mustard
10 - 1 tablespoon fresh parsley, chopped

# Steps:

01 - In a medium saucepan over medium heat, melt beef fat or unsalted butter.
02 - Add finely chopped onion and cook for 3 to 4 minutes until softened and translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Sprinkle all-purpose flour over the mixture and cook, stirring constantly, for 2 minutes to create a roux.
05 - Gradually whisk in beef stock, ensuring the mixture remains smooth and free of lumps.
06 - Add Worcestershire sauce, freshly ground black pepper, and salt to taste, then bring to a gentle simmer.
07 - Reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until the gravy reaches desired thickness.
08 - Whisk in Dijon mustard and stir in chopped fresh parsley just before serving, if desired.
09 - Optionally, strain the gravy through a fine mesh sieve for a smoother texture.
10 - Pour hot gravy into a gravy boat and serve immediately.

# Expert Advice:

01 -
  • It comes together in just 25 minutes, but tastes like you've been simmering it for hours
  • The silky texture and deep savory flavor elevate even the simplest roasted meats
  • Once you master this technique, you'll never buy store-bought gravy again
02 -
  • Lumps happen when cold liquid hits hot flour too fast. Whisk constantly as you pour, and go slowly—this one lesson changed my gravy-making forever.
  • If your gravy breaks or looks oily and separated, whisk in a tablespoon of cold water while off heat. This usually fixes it. I learned this trick when I almost gave up on cooking.
03 -
  • Mise en place matters here—have your stock, seasonings, and onion ready before you start. Timing is quick, and scrambling ruins the flow.
  • The roux is where the flavor builds. Don't rush those 2 minutes of toasting the flour. That nutty, caramelized smell means you're creating something special.

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