Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 2 tbsp (16g) all-purpose flour
  • 2 cups (480ml) low-sodium beef broth
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (5g) onion powder
  • ½ tsp (2.5g) smoked paprika
  • ½ cup (120ml) heavy cream
  • 1 tbsp (15ml) fresh lemon juice
  • ½ tsp (2.5g) kosher salt
  • ¼ tsp (1.25g) cracked black pepper

Instructions:

  1. Melt the butter over medium heat. Add the diced onions and cook, stirring occasionally, until they become translucent and soft (about 5 minutes). Stir in the minced garlic and cook for another 60 seconds.
  2. Sprinkle the flour over the buttery onions and stir constantly for 2 minutes until the mixture looks like a thick paste and smells slightly nutty.
  3. Slowly pour in the beef broth while whisking vigorously. Add the Worcestershire sauce, onion powder, and smoked paprika. Bring to a gentle simmer, then reduce heat to low and bubble softly for 8–10 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Stir in the heavy cream and lemon juice. Season with salt and pepper. Remove from heat immediately to prevent the cream from breaking.