This is my all-purpose gravy recipe. It accommodates for the fact that the grassfed meats I cook are generally very lean, so I add some butter. It also works even when I do not have any homemade beef stock on hand by using a small amount of miso paste for its umami flavors and color.
Course Main Course
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Author Lynne Curry
1cupbest-quality beef, chicken or vegetable stock
1teaspoonbrown or red miso paste
Remove the roast from the pan to a platter or cutting board with a trough to catch the meat juices while it rests.
Pour any fat from the roasting pan into a saucepan. While the roasting pan is hot, add 1 cup boiling water and scrape all of the drippings from the bottom of the pan until it is clean. Pour all of the liquid into the measuring cup and set it by the stove.
Set the saucepan over medium heat with the butter and any fat from the roast. When the butter foams, add the flour and stir to incorporate the butter with the flour to make a roux paste. Cook, stirring, for 2 minutes.
Add the liquid from the measuring cup plus the stock and whisk to blend the roux into a smooth sauce. Reduce the heat to simmer for 10 minutes.
Add the miso paste and Worcestershire sauce as well as any of the meat juices that have collected from the resting roast. Whisk to blend it well. Taste the gravy for seasoning and serve piping hot.