Ingredients:

  • Tablespoons (60g) Drippings/Fat (preferably meat pan drippings)
  • Tablespoons (30g) All-Purpose Flour
  • Cups (480 ml) Hot Meat Stock (Beef, Chicken, or Vegetable)
  • Teaspoon Soy Sauce or Worcestershire Sauce
  • /2 Teaspoon freshly ground Black Pepper
  • Pinch of Salt, to taste

Instructions:

  1. Heat the saucepan over medium heat. If using pan drippings, spoon off any loose browned bits (the fond) but leave 4 full tablespoons of rendered fat/drippings behind.
  2. Add the flour to the melted fat. Whisk constantly for 1 to 2 minutes until the mixture forms a smooth paste (the roux). Cook until the raw flour smell disappears and the mixture turns a light, sandy colour (a blond roux).
  3. Remove the pan from the heat momentarily. Gradually pour in about half a cup of the hot stock while whisking vigorously to incorporate it fully into the roux, creating a thick slurry.
  4. Return the pan to medium-low heat. Slowly pour in the remaining stock in a steady stream, whisking constantly until the mixture is smooth and lump-free.
  5. Bring the gravy to a gentle simmer. Continue to cook, stirring frequently, for 5 to 10 minutes until the gravy has thickened enough to coat the back of a spoon.
  6. Remove from the heat. Stir in the soy/Worcestershire sauce and black pepper. Taste carefully, then add salt if necessary.
  7. Serve immediately, or strain through a fine-mesh sieve for an ultra-silky finish.