Instructions

1. Make the Roux:
   In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously. Cook for about 1–2 minutes, or until the roux turns a light golden color. This step is crucial to cook out the raw flour taste.
2. Add the Beef Stock:
   Slowly pour in the homemade beef stock, a little at a time, whisking constantly to avoid lumps. The mixture will start to thicken as it heats. As soon as it starts to thicken, add in a little more stock and continue the process until you have used all the stock.
3. Simmer and Season:
   Bring the gravy to a simmer and continue whisking. Cook for about 5–6 minutes until it reaches your desired thickness. Season with salt and pepper to taste.
4. Optional Additions:
   For deeper flavour, you can add a splash of red wine, Worcestershire sauce, or even a teaspoon of soy sauce. I’ve found that if you use a high quality stock (ie. homemade) you really don’t need to add anything else but I’ve added this in case you feel your gravy needs that extra something!