Put a pot over medium low heat and melt the butter. Add the flour and whisk or stir every 3-4 minutes. You are making a roux and it should slowly get darker. You are looking for a light caramel color. This should take about 25 minutes.
Meanwhile, throw the rosemary, garlic, peppercorns, and salt into a mortar and pestle. Bash it all up into a paste. Add the olive oil and mustard and stir to combine. Finally stir in the minced anchovy. This is the SECRET INGREDIENT.
Once the butter-flour mixture is getting a little dark, add the paste you made. Stir to combine. Let cook for 5 minutes or so.
Add the chicken stock slowly, whisking as you pour. Finish with the bay leaves and let sit on low heat for at least 10 minutes.
That gravy is ready to serve whenever the dinner bell chimes.
Posted by Noah Oliphant
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