Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter
  • 1 celery rib (chopped)
  • 1/2 medium yellow onion (chopped)
  • 1 carrot (peeled and chopped)
  • Few sprigs of fresh thyme
  • 6 cups beef stock
  • 2 tbsp Worcestershire sauce
  • 1/2 cup all-purpose flour
  • Kosher salt and freshly ground black pepper

Instruction

  • Melt the butter in a large saucepan over medium heat.
  • Add the celery, onion, carrots and thyme and cook them for 4 to 5 minutes, until soften and turning golden brown.
  • Meanwhile, in a large pot, bring the beef stock to a boil.
  • Sprinkle the flour over the vegetables and stir them constantly for about 5 to 6 minutes until the flour is absorbed.
  • Carefully add 3 cups of the hot stock to the vegetable mixture and whisk until it is combined.
  • Add the rest of the stock and the Worcestershire sauce and continue to whisk it.
  • Reduce the heat to low and gently simmer for 1 hour, skimming off any fat from the surface and making sure it does not come to a boil.
  • Strain the sauce through a fine-mesh sieve into a bowl.
  • Season with salt and pepper.
  • Sauce is now ready for use, or transfer to storage container and refrigerate for 1 week or freeze ups up to 3 months.