Ingredients:
- 4 tbsp Unsalted Butter
- 1/4 cup All-Purpose Flour
- 1/2 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 2 cups High-Quality Beef Stock
- 1 tsp Worcestershire Sauce
- 1/2 tsp Soy Sauce
- 1/2 tsp Black Pepper
- Salt to taste
Instructions:
- Melt the 4 tbsp unsalted butter in a heavy bottomed saucepan over medium heat until foaming and bubbling. Note: The foam is the water evaporating out of the butter, leaving behind the pure fat and milk solids.
- Whisk in the 1/4 cup all purpose flour, 1/2 tsp onion powder, and 1/4 tsp garlic powder until a smooth, sandy paste forms.
- Cook the roux for 3–5 minutes, whisking constantly, until the mixture turns a deep, nutty brown copper color. Note: Do not walk away; it can go from copper to burnt in thirty seconds.
- Reduce heat to low to prevent the stock from evaporating too quickly when it hits the hot pan.
- Pour in 1/4 cup of the beef stock and whisk vigorously as the mixture seizes into a thick, heavy paste. Note: This tempering step prevents the flour from forming lumps later on.
- Stream in the remaining beef stock gradually while whisking constantly to ensure a smooth, lump free texture.
- Increase heat to medium low to bring the liquid up to a gentle simmer.
- Add the 1 tsp Worcestershire sauce, 1/2 tsp soy sauce, and 1/2 tsp black pepper until fully incorporated.
- Simmer for 2–3 minutes until the sauce thickens enough to coat the back of a spoon.
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