Ingredients (~3 cups)

6 Tbsp butter (salted)
6 Tbsp all-purpose flour
3 cups beef broth (or chicken, turkey, or vegetable broth)
3/4 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/4 tsp dried thyme

Make a Dark Roux with the Butter and Flour

Place the butter and flour together in a large sauté pan or skillet.

Melt the butter over medium-low heat and keep cooking, stirring constantly with a whisk.

You’re waiting for the mixture to turn a deep brown color – this takes ~8-10 minutes of constant stirring.

The roux should smell nutty and toasted when it’s ready. If it smells burnt, you’ve gone too far.

Add the Broth Slowly While Whisking

Once your roux is properly browned, slowly add about 1/4 cup of the broth while whisking constantly.

The mixture will bubble and steam aggressively at first – this is normal.

Keep adding broth in small amounts, whisking between each addition, until all 3 cups are incorporated.

If you add the broth too fast, you’ll get lumps that are hard to work out.

Season and Simmer Until Thickened

Add the salt, garlic powder, onion powder, pepper, and thyme.

Bring the gravy to a simmer over medium heat, whisking occasionally.

Once it’s simmering, the gravy will thicken noticeably. Cook for ~2-3 minutes until it coats the back of a spoon.

Taste and adjust the salt and pepper as needed.

If the gravy gets too thick, just whisk in a bit more broth until it reaches your preferred consistency.

Serve hot over mashed potatoes, biscuits, or whatever needs gravy.