Ingredients
Method
- Place a medium saucepan over medium heat. Add the butter and melt completely without browning.
- Add the flour to the melted butter and whisk continuously until smooth and slightly foamy. Cook for 1 to 2 minutes to remove the raw flour taste.
- Slowly pour in a small amount of cold beef broth while whisking constantly. Continue adding the broth gradually, whisking well after each addition to prevent lumps.
- Stir in the onion powder, salt, black pepper, and Worcestershire sauce if using. Whisk to combine evenly.
- Bring the gravy to a gentle simmer and cook for 3 to 5 minutes, whisking often, until thickened and smooth. The gravy should coat the back of a spoon.
- Remove from heat and whisk in the cold butter for a glossy finish. Serve hot over mashed potatoes, roast beef, or your favorite comfort dish.
Notes
For a deeper brown color, cook the roux an extra 2 minutes before adding the broth. If the gravy becomes too thick, whisk in a splash of broth or water. To fix thin gravy, simmer longer or add a cornstarch slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water. For gluten-free gravy, use a gluten-free flour blend or cornstarch. For dairy-free, replace butter with neutral oil or plant-based butter.