Ingredients:

  • 2 tablespoons (30ml) pan drippings, skimmed of excess fat
  • 2 tablespoons (30g) all-purpose flour
  • 4 cups (950ml) low-sodium chicken, beef, or vegetable broth
  • 1 medium yellow onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5ml) tomato paste
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper, freshly ground
  • Salt to taste
  • 1 tablespoon (15g) cold unsalted butter (optional)

Instructions:

  1. Heat pan drippings in the skillet over medium heat. Add onion, carrot, and celery; sauté until softened and lightly browned. Add garlic; cook for 1 minute more.
  2. Sprinkle flour over the vegetables and pan drippings. Cook, stirring constantly, for 1-2 minutes until a light golden brown roux forms.
  3. Gradually whisk in a small amount of broth to deglaze the pan, scraping up any browned bits (fond) from the bottom.
  4. Slowly whisk in the remaining broth, Worcestershire sauce, tomato paste, thyme, and pepper. Bring to a simmer, then reduce heat and simmer for 15-20 minutes, or until the gravy has thickened. Stir occasionally.
  5. For a smoother gravy, strain through a fine-mesh sieve into a clean saucepan. Discard the solids. (Optional)
  6. Stir in cold butter until melted and the gravy is glossy and rich. (Optional)
  7. Taste and adjust seasoning with salt and pepper as needed. Serve immediately.