Ingredients

• 4 tbs unsalted butter and 1 tbs cold butter
• 4 cups store-bought beef stock, for flavor and color
• 3 tbs soy sauce

• Umami: 1 tsp tomato paste and one of:

  • 1 tbs Worcestershire sauce
  • 1 tbs of anchovy paste
  • 1/2 tbs fish sauce

• Xanthan, as directed in the method; this is the thickener that replaces flour

Method

Reduce

1. Melt the butter in a medium heavy-bottomed saucepan over medium heat.
2. Add the stock and bring to a simmer until reduced to about 3 cups.
3. Whisk in the soy sauce and Umami ingredients.
4. If using additional pan drippings, add them.
5. Bring the stock to a boil, then reduce to a simmer and cook, stirring occasionally, until reduced to about 2 cups (or 1 1/2 cups to get more flavor).

Blend

1. Pour into a blender, set to a medium speed.
2. Sprinkle in a small pinch of xanthan and check the consistency. Repeat until the liquid reaches a gravy-like consistency. Be careful not to put in too much xanthan, as it can quickly become gummy; it's better to err on the side of less.

Serve

1. Pour into a bowl or serving container and whisk in 1 tbs cold butter
2. Season to taste with salt and freshly ground black pepper.

Storage

• Refrigeration: Store covered in the refrigerator for up to 1 week.
• Freezing: Freeze in airtight containers for up to 3 months.
• Reheating: Reheat gently over medium-low heat, whisking occasionally, until fully hot. Add a splash of stock or water if the gravy has thickened too much.

Related

• Cauliflower Purée
• Loco Moco
• Meatloaf