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Fry Gravy

Fry Gravy


  • 1 large shallot, finely chopped

  • 4 tablespoons butter

  • 3 tablespoons flour

  • 2 cans beef consommé (10.75 ounces each can) or 2 1/2 cups beef stock

  • 2 tablespoons Worcestershire sauce

  • 2 rounded tablespoons Dijon mustard

  • Pepper


Melt the butter in a skillet over medium to medium-high heat. Add the shallot, stir about 2 minutes, then sprinkle in the flour. Stir for 1- 2 minutes, then whisk in the the beef consommé or stock. Bring to a bubble and cook until thickened, 3-4 minutes. Add the Worcestershire sauce and Dijon; season liberally with pepper.

Keep warm over low heat.

Pour over Rachael’s Bistro-Style Pommes Frites.