Ingredients:

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon salt (or to taste)

Instructions:

  1. Melt the butter in a small heavy-bottomed saucepan over medium heat until foaming. Whisk in the flour and cook for 3–5 minutes, whisking constantly, until the roux reaches a deep golden brown 'peanut butter' color.
  2. Slowly pour in 1/4 cup of the beef broth while whisking vigorously to create a paste. Gradually add the remaining beef broth in a slow, steady stream, whisking constantly to ensure a lump-free consistency.
  3. Whisk in the Worcestershire sauce, onion powder, garlic powder, and black pepper. Increase heat slightly to bring to a gentle simmer. Cook for 2–3 minutes until the gravy thickens enough to coat the back of a spoon.