Ingredients:
- 4 cups beef stock (low-sodium preferred)
- 1/4 cup unsalted butter
- 1/4 cup cornstarch
- 2 tablespoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Freshly ground black pepper (optional, to taste)
Directions:
- In a large saucepan over medium heat, melt the butter until fully liquified and slightly bubbly, but not browned.
- Add the cornstarch to the melted butter and whisk continuously for 2–3 minutes, until the mixture turns a light golden brown. This step helps eliminate the raw flavor of the cornstarch and adds richness to the gravy.
- Stir in the Worcestershire sauce, onion powder, and garlic powder, whisking well to combine all the flavors.
- Slowly pour in the beef stock while whisking constantly to prevent lumps. The mixture will be thin at first—this is normal!
- Continue whisking as the mixture comes to a gentle boil. Reduce heat to low and simmer for 5–7 minutes, or until the gravy thickens to your desired consistency. Keep whisking every now and then to avoid scorching.
- Taste and adjust seasoning with freshly ground black pepper if needed.
- Serve the gravy warm over mashed potatoes, meatloaf, roast beef, or anything that needs a rich, savory boost!
Nutritional Information:
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes
Calories per serving: ~80 Servings: 8
