Ingredients:

  • 4 tablespoons unsalted butter or rendered pan drippings
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon salt (to taste)

Instructions:

  1. Place a heavy-bottomed saucepan over medium heat. Melt the butter or heat the drippings until bubbling. Sprinkle in the flour and whisk constantly for 3–5 minutes until the roux turns a light brown and smells nutty.
  2. Reduce heat to medium-low. Slowly pour in the beef broth in 1/2 cup increments, whisking vigorously after each addition to ensure a smooth texture and prevent lumps.
  3. Stir in the Worcestershire sauce, onion powder, and black pepper. Increase heat slightly to a gentle simmer until the sauce coats the back of a spoon. Taste and adjust salt before serving.