Classic Brown Gravy

• Roasting pan drippings (or 2 tbsp butter)
• 2 tbsp all-purpose flour
• 500ml beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• Salt and black pepper
• Fresh thyme (optional)

Instructions

1. 1

   Pour off excess fat from roasting pan, leaving about 2 tbsp of drippings.

2. 2

   Place pan over medium heat. Add flour and whisk into the drippings.

3. 3

   Cook the roux, stirring, for 2–3 minutes until dark golden brown.

4. 4

   Gradually pour in beef stock, whisking constantly to prevent lumps.

5. 5

   Add Worcestershire and Dijon. Simmer 8–10 minutes until thickened.

6. 6

   Season with salt and pepper. Strain if desired.

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