Ingredients: pan drippings (or beef stock), 2 cups stock
Ingredients: 2 tbsp butter
Ingredients: 2 tbsp all-purpose flour (or 1 tbsp cornstarch)
Seasoning: salt and black pepper
Optional: 1–2 tsp Worcestershire sauce
Optional: 1/2 tsp garlic powder or 1 minced garlic clove
Optional: 1/2 tsp dried thyme or rosemary
Optional: 1/4 cup red wine (replace 1/4 cup of stock)
Strain pan drippings into a measuring cup; skim off excess fat to leave about 1/4 cup fat plus enough drippings to make 2 cups total liquid with stock
In a saucepan, melt butter over medium heat
Whisk in flour to form a smooth paste (roux)
Cook 1 minute, whisking constantly
Slowly whisk in 2 cups drippings/stock (and wine if using)
Bring to a simmer and cook 3–5 minutes, whisking until thickened and glossy
Season with Worcestershire, salt, pepper, and optional herbs/garlic
Adjust thickness with more stock if needed
Serve hot