Gravy

By Spencer Watts
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SERVES
4
TOTAL TIME

Ingredients

  • 3 tablespoons (45 milliliters) butter
  • 3 tablespoons (45 milliliters) flour
  • 1 teaspoon (5 milliliters) onion powder
  • 2 cups (480 milliliters) beef stock
  • 1 tablespoon (15 milliliters) Worcestershire sauce
  • Salt and pepper, to taste

Directions

  1. Heat a large, heavy saucepan on medium heat. (Bonus if the saucepan is already coated with freshly-cooked beef drippings). Add butter. Swirl until melted.
  2. Sprinkle flour and onion powder in pan. Whisk occasionally for one to two minutes to brown the flour. Continue whisking as you pour in beef stock and Worcestershire sauce. Season with salt and pepper. Bring to a boil, then reduce to simmer. Cook for three to five minutes, whisking occasionally until desired thickness is achieved. Taste test and adjust seasoning if needed.
  3. Drizzle over roasted sirloin tip (see recipe).
 
See below for Chef Watts' tips on protecting your saucepan!

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