Basic brown gravy seasoned with ketchup, mustard, garlic, and Worcestershire sauce.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 14 |
Ingredients
- ½ cup butter
- ½ cup all-purpose flour
- 1 clove garlic, minced
- 1 quart cold beef broth
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- salt and ground black pepper to taste
Instructions
- Melt butter in a saucepan over medium-low heat. Add flour; cook and stir until mixture is golden-brown and smells like cooked pie crust, about 5 minutes.
- Add garlic and cook for 30 seconds. Whisk in 1 cup of broth until smooth, then whisk in remaining broth, ketchup, Worcestershire sauce, and mustard. Bring to a simmer, whisking, and reduce heat to low. Cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.
Nutrition Facts
| Calories | 81 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 302 mg |
| Sugars | 0 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
normal roux recipe I had to add more broth beef bouillon powder to it because it tasted more like ketchup even though I followed recipe to the T.
way too much ketchup.
Nice that it can be made quickly and easily with on-hand ingredients. Very tasty!
Tasty….. used it in shepherds pie.
I made a half recipe and double date the mustard and garlic. It was delicious.
It was very bland and seemed like something was missing. The ketchup was very overpowering. If I make it again I will use about half of it. I also added some onion powder and brown sugar for a little sweetness.
I made this today following the recipe exactly. It’s good for what it is – gravy to use when you don’t have the real thing. Would be acceptable with, say, meatloaf. Two things stand out for me: it took longer than 5 minutes to brown the flour and butter; getting it brown is crucial to the end colour of the gravy. Secondly, next time I’d just add a drop or two at a time of the Worcestershire sauce at a time, tasting as I go – the taste of it was too strong for me in the end product.