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Ingredients
Scale
- 6 cups beef stock or broth
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
Instructions
- Heat beef stock in a large pot over medium-high heat until boiling.
- Reduce the stock for about 30 minutes.
- Melt butter in a separate saucepan over low heat and whisk in flour to make roux.
- Slowly add roux to reduced stock, whisking to combine.
- Bring to a boil, then lower heat and simmer for 45 to 60 minutes, stirring occasionally.
Notes
Melt the butter on low heat to prevent burning the roux.
Whisk constantly when combining roux and stock to avoid any lumps.
Adjust seasoning with salt and pepper to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Sauces
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 80
- Sugar: 0
- Sodium: 350
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 0
- Protein: 1
- Cholesterol: 15