South Chicago Packing 100% Pure Beef Tallow Pan Gravy

How to Make South Chicago Packing 100% Pure Beef Tallow Pan Gravy

1. 1

   Step 1: Warm the tallow and drippings

   Place a medium skillet over medium heat and add South Chicago Packing 100% Pure tallow and the roast or steak drippings. Swirl to melt the tallow and gently warm the drippings until fragrant and shimmering, scraping any browned bits from the pan with a wooden spoon or spatula.

   For this step

   • 2 tbspSouth Chicago Packing 100% Pure
   • 1/4 cuproast or steak drippings
   
2. 2

   Step 2: Sauté shallot and garlic

   Add the minced shallot and garlic to the pan and sauté 1–2 minutes until softened and translucent but not browned. Stir constantly so the garlic doesn't burn; the softened aromatics will form the flavor base for the gravy.

   For this step

   • 1 smallshallot, minced
   • 1 clovegarlic, minced
   
3. 3

   Step 3: Deglaze and build flavor

   Pour in the beef stock and use the spoon to deglaze the pan, loosening the fond. Add the fresh thyme, Dijon mustard, apple cider vinegar and Kosher salt & freshly ground black pepper. Bring to a gentle simmer and reduce uncovered 6–8 minutes until the liquid is slightly concentrated and the flavors are rounded.

   For this step

   • 2 cupsbeef stock (low-sodium)
   • 2 sprigsfresh thyme
   • 1 tspDijon mustard
   • 1 tspapple cider vinegar
   • 1/2 tspKosher salt & freshly ground black pepper
   
4. 4

   Step 4: Thicken and finish

   Remove and discard the thyme sprigs. Whisk a pinch (about 1/8 tsp) of xanthan gum into a small bowl with 1 tbsp cold stock, then whisk that slurry into the simmering gravy to thicken; continue simmering 1–2 minutes until smooth and glossy. Taste and adjust seasoning with more salt, pepper, or a touch more vinegar for brightness.

   For this step

   • a pinchxanthan gum
   
5. 5

   Step 5: Strain and serve

   For an extra-silk finish, strain the gravy through a fine-mesh sieve into a warm serving vessel, pressing on solids to extract flavor. Serve immediately over steaks, roast beef, or mashed cauliflower; refrigerate up to 4 days and gently reheat.
   

1. Place a medium skillet over medium heat and add South Chicago Packing 100% Pure tallow and the roast or steak drippings. Swirl to melt the tallow and gently warm the drippings until fragrant and shimmering, scraping any browned bits from the pan with a wooden spoon or spatula.
2. Add the minced shallot and garlic to the pan and sauté 1–2 minutes until softened and translucent but not browned. Stir constantly so the garlic doesn't burn; the softened aromatics will form the flavor base for the gravy.
3. Pour in the beef stock and use the spoon to deglaze the pan, loosening the fond. Add the fresh thyme, Dijon mustard, apple cider vinegar and Kosher salt & freshly ground black pepper. Bring to a gentle simmer and reduce uncovered 6–8 minutes until the liquid is slightly concentrated and the flavors are rounded.
4. Remove and discard the thyme sprigs. Whisk a pinch (about 1/8 tsp) of xanthan gum into a small bowl with 1 tbsp cold stock, then whisk that slurry into the simmering gravy to thicken; continue simmering 1–2 minutes until smooth and glossy. Taste and adjust seasoning with more salt, pepper, or a touch more vinegar for brightness.
5. For an extra-silk finish, strain the gravy through a fine-mesh sieve into a warm serving vessel, pressing on solids to extract flavor. Serve immediately over steaks, roast beef, or mashed cauliflower; refrigerate up to 4 days and gently reheat.