Ingredients:

  • 3.25 tablespoons beef drippings (fond), ghee, or bacon fat
  • 1 teaspoon all-purpose flour (or 1/2 teaspoon cornstarch/arrowroot)
  • 2.5 cups concentrated beef stock (dark, low-sodium preferred, or beef base mixed according to directions)
  • 0.5 teaspoon salt (to taste)
  • 1/4 teaspoon ground black pepper (to taste)

Instructions:

  1. If using natural pan drippings, skim off any excess liquid/solids, leaving 3.25 tablespoons of fat and fond in the roasting pan. Alternatively, melt the designated fat (ghee, bacon fat, or drippings) in a medium saucepan over medium heat.
  2. Whisk the flour (or cornstarch) into the melted fat until a thin, uniform roux forms. Cook for 1 minute, ensuring the mixture smells nutty but does not burn.
  3. Slowly pour the concentrated beef stock into the pan. Immediately scrape up all the caramelized dark bits (the fond) stuck to the bottom of the pan using a wooden spoon. Bring the liquid to a gentle simmer, whisking constantly to dissolve the roux and eliminate lumps.
  4. Allow the jus to simmer gently for 5–7 minutes. It should reduce slightly and thicken to a thin, silky consistency (it should not be thick like gravy). Season generously with salt and pepper to taste. Serve immediately.