Emeril's Beef Gravy

I'm wary of Emeril's recipes.  I made a Jambalaya of his once that was too hot to eat, probably due to the 2 tablespoons of sambal oelek.  However, this is a good all-purpose beef gravy, tasty and light.  Go easy on the thyme and because of the 3 cups of beef broth, you could leave out salt entirely. 

4-6 servings

6 calculated points

Ingredients

• 3 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• ½ teaspoon rough chopped fresh thyme
• 2 tablespoons Worcestershire sauce
• 3 cups beef broth
• Salt and freshly ground black pepper

Directions

Melt butter in a 1-quart saucepan set over medium heat. Add flour to pan and stir to incorporate and form a roux. Continue to stir until roux becomes dark brown, 6 to 8 minutes. Add shallots, garlic, and thyme and continue to cook, stirring often, until shallots and garlic are fragrant, about 1 minute. Pour Worcestershire sauce into pan and cook until nearly evaporated, about 1 minute. Add beef broth, season with salt and pepper, bring to a boil, reduce to a simmer, and continue to cook until sauce has reduced and no floury taste remains, about 20 minutes. Remove from heat. Serve immediately or set aside and reheat when ready to use.