Ingredients
1 Quart Beef Stock (Homemade for best results), or, Jus from a roast
1 ½ oz Flour (⅓ cup), plus 1 Tbsp for a thicker gravy
3 Tbs Butter
½ Shallot, minced
1 Tsp Kosher salt
½ tsp Thyme
½ tsp fresh rosemary, minced
Black pepper to taste
Preparation
Heat the butter in a medium saucepan or saucier on medium heat until the butter has stopped foaming but before the milk-solids brown. Add the flour and reduce heat to medium low, whisking frequently until the roux has turned a rich brown color.
Add the shallots and salt and cook for one minute. Add the herbs and cook another 30 seconds.
Carefully add a few large splashes of the beef stock while whisking, being sure to scrape the bottom of the pan.
Add the remainder of the beef stock and bring to a boil while gently whisking.
Once boiling, reduce to a high simmer and continue whisking for a few minutes then season to taste with salt and freshly cracked black pepper.