Ingredients

  • 3 tbsp. Butter
  • 4 tbsp. All-Purpose Flour
  • 2 tbsp. minced Shallot
  • 1 tsp. Onion Powder
  • 1 tsp. minced Garlic
  • ¼ tsp. Garlic Powder
  • ½ tsp. rough chopped Fresh Thyme
  • ¼ tsp. Dried Thyme
  • 2 tbsp. Worcestershire Sauce
  • 3 cups Beef Broth
  • Salt
  • Freshly ground Black Pepper
Instructions

  1. Melt butter in a 1-quart saucepan set over medium heat.
  2. Add flour to pan and stir to incorporate and form a roux. Continue to stir until roux becomes dark brown, 6 to 8 minutes.
  3. Add shallots, garlic, and thyme and continue to cook, stirring often, until shallots and garlic are fragrant, about 1 minute.
  4. Pour Worcestershire sauce into pan and cook until nearly evaporated, about 1 minute.
  5. Add beef broth, season with salt and pepper, bring to a boil, reduce to a simmer, and continue to cook until sauce has reduced and no floury taste remains, about 20 minutes.
  6. Remove from heat. Serve immediately or set aside and reheat when ready to use.