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![Vegetable Broth.jpg](https://static.wixstatic.com/media/f5fa57_d95f2fec35ca4e28812aff8b3a5a774a~mv2.jpg/v1/fill/w_600,h_400,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/Vegetable%20Broth.jpg)
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.