Ingredients:

  • 3 tbsp (42g) pan drippings
  • 3 tbsp (25g) all-purpose flour
  • 3½ cups (830ml) low-sodium beef stock
  • 1 tsp (4g) granulated sugar
  • 1 tsp (5ml) Worcestershire sauce
  • 1 sprig fresh thyme leaves
  • 1/2 tsp (1g) freshly cracked black pepper
  • 1/8 tsp (0.75g) salt

Instructions:

  1. Place a medium saucepan over medium heat and add the 3 tbsp (42g) pan drippings.
  2. Once the drippings are shimmering, whisk in the 3 tbsp (25g) all-purpose flour steadily for 2 minutes, stirring constantly until the mixture smells nutty and reaches a pale golden hue.
  3. Slowly pour in the 3½ cups (830ml) low-sodium beef stock and 1 tsp (4g) granulated sugar in small increments, whisking vigorously after each addition until the paste is fully incorporated.
  4. Stir in the 1 tsp (5ml) Worcestershire sauce.
  5. Bring the liquid to a gentle simmer, then lower the heat and cook for 5–8 minutes until the sauce coats the back of a spoon.
  6. Stir in the fresh thyme leaves and 1/2 tsp (1g) black pepper.
  7. Taste and add 1/8 tsp (0.75g) salt if needed.
  8. Pour the sauce through a fine-mesh strainer into a gravy boat to remove any charred bits.