Beef Gravy Meat Juice (Printable version)
Rich sauce made from beef juices and stock, ideal for enhancing roasts and mashed sides.
# What You'll Need:
→ Pan Drippings
01 - 1/4 cup beef juices, strained
→ Base
02 - 2 cups low sodium beef stock
→ Thickener
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
→ Seasoning
05 - 1/2 teaspoon freshly ground black pepper
06 - 1/2 teaspoon salt, adjust to taste
07 - 1/2 teaspoon onion powder, optional
08 - 1/2 teaspoon Worcestershire sauce, optional
# Directions:
01 - Heat a medium saucepan over medium heat and melt the butter.
02 - Whisk in the flour and cook continuously for 2 to 3 minutes until the mixture turns a light golden color.
03 - Gradually whisk in the strained beef juices and beef stock, ensuring the mixture is smooth and free of lumps.
04 - Bring to a gentle simmer while stirring frequently.
05 - Stir in black pepper, salt, onion powder, and Worcestershire sauce if using.
06 - Allow to simmer for 8 to 10 minutes until the gravy reaches the desired consistency.
07 - Taste and refine seasoning as necessary.
08 - For a smoother texture, strain the gravy through a fine mesh sieve before serving.
09 - Serve warm over roast beef, mashed potatoes, or Yorkshire pudding.
# Expert advice:
01 -
- It turns pan drippings into liquid gold—why waste what made your roast taste incredible in the first place.
- Ready in 20 minutes with ingredients you already have, so you're not scrambling while the meat rests.
- Silky, lump-free, and deeply savory because you're building it from the ground up, not opening a jar.
02 -
- Never add cold stock to hot roux without whisking constantly, or you'll end up with a lumpy mess that's hard to fix.
- The gravy keeps thickening as it sits, so if you make it ahead, thin it with a splash of warm stock when you reheat it.
03 -
- Substitute a splash of the pan fat for some of the butter to deepen the flavor—beef fat makes gravy taste like it came from a steakhouse.
- For gluten-free gravy, use cornstarch at half the amount (1 tbsp instead of 2 tbsp), mixed into cold stock before adding, so it doesn't clump.