Ingredients:

  • 4 tbsp Unsalted Butter (56g)
  • 5 tbsp All-Purpose Flour (40g)
  • 1.5 cups Low-Sodium Chicken Stock (350ml)
  • 1 cup Low-Sodium Beef Stock (240ml)
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1/4 tsp Fine Sea Salt

Instructions:

  1. Melt the unsalted butter in a heavy-bottomed saucepan over medium heat.
  2. Whisk in the all-purpose flour and cook for 2 minutes, whisking constantly, until the roux reaches a light peanut butter color and smells nutty.
  3. Gradually add the chicken and beef stock about 1/4 cup at a time, whisking vigorously after each addition to maintain a smooth emulsion and prevent lumps.
  4. Whisk in the onion powder, garlic powder, and black pepper.
  5. Bring the mixture to a gentle simmer. Reduce heat to low and cook for 3–5 minutes until the gravy thickens enough to coat the back of a spoon. Taste and add sea salt only if necessary.