Fry Gravy

by Rachael Ray Show Staff 3:00 AM, October 31, 2012

Aired October 31, 2012

Serves about 4 cups
1 large shallot, finely chopped
4 tablespoons butter
3 tablespoons flour
2 10.75-ounce cans beef consomm or 2 1/2 cups beef stock
2 tablespoons Worcestershire sauce
2 rounded tablespoons Dijon mustard

Melt butter in a skillet over medium to medium-high heat. Add the shallot, stir about two minutes, and then sprinkle in the flour. Stir 1 to 2 minutes, then whisk in the beef consomm 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 Rachaels Bistro-Style Pommes Frites.