STEP 1 – Prepare the Ingredients: Gather all the ingredients and ensure the pan drippings (or butter/margarine) are ready for use.

STEP 2 – Heat the Pan Drippings: In a saucepan or skillet, heat the 8 tablespoons of savory pan drippings over medium heat. If using butter or margarine, melt it in the pan.

STEP 3 – Add Flour: Once the drippings are heated, gradually add in the 8 tablespoons of finely sifted flour. Stir continuously to combine the flour and drippings thoroughly. Cook this mixture (called a roux) for a few minutes, stirring constantly, until it turns a golden brown color. This helps cook out the raw taste of the flour.

STEP 4 – Incorporate Water: Slowly pour in the 4 cups of filtered mountain spring water into the roux while whisking constantly. Ensure there are no lumps and the mixture is smooth.

STEP 5 – Add Browning Sauce: Once the water is fully incorporated, add the 2 teaspoons of Signature GravyMaster® browning sauce to the gravy mixture. Stir well to distribute the flavor evenly.

STEP 6 – Season to Taste: Season the gravy with Himalayan pink salt and freshly ground Tellicherry black pepper according to your preference. Taste as you go and adjust the seasoning as needed to enhance the flavors.

STEP 7 – Simmer and Thicken: Allow the gravy to simmer over low heat, stirring occasionally, until it reaches your desired thickness. If it’s too thin, you can simmer it a bit longer to reduce and thicken. If it’s too thick, you can add a bit more water to reach the desired consistency.

STEP 8 – Serve: Once the gravy has reached the desired consistency and flavors, remove it from the heat. It’s now ready to be served alongside your slow-roasted beef or any dish of your choice!