2 tbsp cornstarch

2 tbsp (30 ml) water

3 tbsp unsalted butter

2 tbsp unbleached all-purpose flour

1 garlic clove, finely chopped

1 can (10 oz/284 ml) condensed beef broth, undiluted

1 can (10 oz/284 ml) condensed chicken broth, undiluted

1 pinch cayenne pepper

In a small bowl, dissolve the cornstarch in the water. Set aside.

In a saucepan, melt the butter. Add the flour and continue cooking for about 5 minutes, stirring constantly, until the mixture (the roux) turns golden brown. Stir in the garlic and continue cooking for 30 seconds.

Add the beef and chicken broths and bring to a boil while stirring with a whisk. Stir in the dissolved cornstarch mixture and simmer for 3 to 5 minutes or until the gravy thickens. Season with the cayenne pepper.

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