Ingredients:

  • 4 tbsp Unsalted Butter (60g)
  • 1/4 cup All-purpose Flour (30g)
  • 2 cups High-quality Beef Broth (475ml)
  • 1 tsp Worcestershire sauce (5ml)
  • 1/2 tsp Onion powder (2.5g)
  • 1/4 tsp Garlic powder (1.25g)
  • 1/4 tsp Cracked black pepper (1.5g)
  • 1/4 tsp Fine sea salt (1.5g)

Instructions:

  1. Melt the butter. Place the 4 tbsp Unsalted Butter in a medium saucepan over medium heat. Cook until the foam subsides.
  2. Whisk in flour. Add the 1/4 cup All purpose Flour all at once. Note: This creates your roux.
  3. Brown the roux. Whisk constantly for 2-3 minutes until the mixture turns a light copper color and smells nutty.
  4. Slowly add broth. Pour in about 1/4 cup of the 2 cups high-quality Beef Broth. Whisk vigorously until a thick paste forms.
  5. Incorporate remaining liquid. Gradually add the rest of the broth in a thin stream. Whisk constantly to ensure no lumps remain.
  6. Season the base. Stir in the 1 tsp Worcestershire sauce, 1/2 tsp Onion powder, 1/4 tsp Garlic powder, and 1/4 tsp Cracked black pepper.
  7. Simmer to thicken. Allow the liquid to come to a gentle bubble. Cook for 3-5 minutes until the sauce coats a spoon.
  8. Final taste test. Add the 1/4 tsp Fine sea salt. Note: Broth saltiness varies, so always taste before adding the full amount.
  9. Check consistency. If it's too thick, whisk in a splash more broth.
  10. Serve immediately. Pour into a warmed boat while the surface is still shimmering and hot.