Instructions
Make Gravy from Beef Stock
1
Pour the beef stock into a small saucepan and heat over medium-low until just steaming (around 150–160°F / 65–71°C). Do not boil.
2
In a heavy-bottomed saucepan over medium heat, melt the butter until it foams and subsides. Add the minced shallot (if using) and cook for 2–3 minutes, stirring, until translucent and just beginning to turn golden.
3
Add the flour to the butter all at once and whisk immediately. Keep whisking over medium heat for a full 2 minutes until pale blond and nutty smelling.
4
Remove the pan from heat briefly. Pour in one-third of the warm stock and whisk vigorously until smooth. Return to medium heat, add the second third, whisk again, then add the final third the same way.
5
Add the Worcestershire sauce, soy sauce (if using), and thyme sprigs.
6
Bring the gravy to a gentle simmer over medium-low heat and cook uncovered for 8–10 minutes, whisking every 2 minutes. It's ready when a spoon dragged across the surface leaves a clean line that holds for 3–4 seconds.
7
Remove the thyme sprigs. Taste and add salt and white pepper. For extra silkiness, whisk in ½ teaspoon of cold butter right at the end, off the heat.
