Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • 2 cups (475 ml) beef broth (low sodium preferred)
  • 1 cup (235 ml) pan drippings (from roasted meat – optional, but adds amazing flavour)
  • 1 teaspoon (5 ml) Worcestershire sauce
  • 1/2 teaspoon (2.5 ml) dried thyme
  • 1/4 teaspoon (1.25 ml) dried rosemary
  • Salt and freshly ground black pepper to taste
  • Optional: 1 tablespoon (15 ml) dry sherry or red wine (for deglazing the pan if using drippings)

Instructions:

  1. Melt butter in a medium saucepan over medium heat.
  2. Whisk in flour and cook, stirring constantly, for 2-3 minutes until lightly golden and fragrant. This step is key – don't burn the roux!
  3. Pour sherry or red wine (if using) into the pan with the drippings after roasting the meat, scraping up any browned bits from the bottom. Simmer for 1-2 minutes.
  4. Slowly whisk in beef broth (and deglazed pan drippings if available) a little at a time, ensuring each addition is fully incorporated before adding more to prevent lumps.
  5. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 10-15 minutes, or until the gravy has thickened to your desired consistency.
  6. Stir in Worcestershire sauce, thyme, and rosemary. Season with salt and pepper to taste. Serve hot over mashed potatoes. Knowing how to make gravy for mashed potatoes is essential!