Ingredients:
3 cups beef stock, or bone broth
1 cup heavy whipping cream
1/2 cup unsalted butter
1/4 teaspoon xanthan gum
1 teaspoon Himalayan pink salt (more to taste if desired)
1 tablespoon garlic powder
1 teaspoon cracked black pepper
4 egg yolks
3 sprigs of fresh thyme
Directions:
Add the beef stock, cream, and butter to a saucepan and place over high heat. Bring to a simmer and sprinkle over the xanthan gum, salt, garlic powder, and black pepper- whisk well. Continue to simmer until the gravy is a medium brown color. Remove from heat and allow to cool for 7 minutes. Whisk in egg yolks slowly and continue whisking until thoroughly incorporated. Put pot back on stove on low heat, add in fresh thyme and continually stir for five minutes. Remove from heat and serve. Salt to taste