- 5 anchovies (20 g) in oil, drained and minced
- 1 cup (225ml, 226.7 g) beef broth
- 4 tablespoons (60 ml, 59.5g) heavy cream
- 2 tablespoons (30 ml, 14g) blanched almond flour
- salt to taste
- white pepper to taste
Pour any reserved cooking liquids into a skillet over medium-high heat. Or, pour the beef broth into a pan just used to cook meat, and on medium-high heat, use the beef broth to deglaze the pan, being sure to scrape up all the good browned bits. If you have no cooking bits to use, simply add the anchovies to a skillet on medium-high heat, and cook for 30 seconds. Then add the beef broth. Add the heavy cream and almond flour, and continuously stir to make a gravy. Whisk the gravy if the almond flour is clumpy. The longer you cook and stir the gravy, the thicker it will be. Salt and pepper the gravy to taste.
Base recipe makes 4 servings of 1/4 cup (59 ml) a piece.