Ingredients:

  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 small shallot, finely minced
  • 2 cloves garlic, smashed
  • 2 cups low-sodium beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 0.5 teaspoon dried thyme
  • 1 pinch freshly cracked black pepper
  • 1 tablespoon cold unsalted butter

Instructions:

  1. Melt 2 tablespoons of butter in a small saucepan over medium heat. Add the minced shallots and smashed garlic, sautéing for about 2 minutes until translucent.
  2. Whisk in the flour and cook for 1 minute to remove the raw flour taste and create a light roux base.
  3. Slowly pour in the beef stock while whisking constantly. Stir in the Worcestershire sauce, soy sauce, and thyme.
  4. Increase heat to medium-high and bring to a simmer. Let the liquid reduce by approximately 20% (about 5–6 minutes) to concentrate the flavors.
  5. Remove from heat and pour through a fine-mesh strainer to remove solids. Immediately whisk in the final tablespoon of cold butter until an emulsion forms and the sauce is glossy.