Step by step

Method

4 steps

1. 1

   Melt 4 tablespoons butter (or use pan drippings) in a saucepan over medium heat. Whisk in 4 tablespoons all-purpose flour and cook 2–3 minutes, stirring constantly, until the roux smells toasty and turns light brown — like wet sand with a nutty smell. Don't rush past pale or you'll get floury gravy.

2. 2

   Slowly whisk in 2 cups warm beef broth in a thin stream. Whisk hard at the start so no lumps form; it'll look thin at first, then thicken as it heats.

3. 3

   Stir in 1 teaspoon Worcestershire, ½ teaspoon onion powder, salt, and black pepper. Optional: a splash of soy sauce for deeper color. Simmer gently 5 minutes, whisking now and then, until it coats the back of a spoon.

4. 4

   Taste and adjust salt and pepper. Strain through a fine mesh if you want extra-smooth gravy. You want glossy brown gravy that cling-coats mashed potatoes — not a pale flour paste or thin watery broth.