Ingredients:

  • 2 cups low-sodium chicken broth
  • 1 tsp soy sauce
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 tsp fresh thyme or parsley, finely minced (optional)
  • 1 tbsp heavy cream (optional)

Instructions:

  1. Melt the butter in a medium heavy-bottomed saucepan over medium heat. Once bubbling, sprinkle in the flour.
  2. Whisk the butter and flour constantly for 3–4 minutes until the mixture transitions to a 'blonde' or light tan color and smells nutty.
  3. Lower the heat to medium-low. Slowly pour in 1/2 cup of the chicken broth while whisking vigorously to form a smooth paste.
  4. Continue adding the remaining broth in 1/2 cup increments, whisking thoroughly after each addition to ensure a silky texture.
  5. Whisk in the onion powder, garlic powder, and soy sauce. Add salt and pepper to taste.
  6. Increase the heat to medium-high to bring the gravy to a gentle simmer. Cook for 1–2 minutes until the sauce coats the back of a spoon.
  7. Optional: Stir in heavy cream and fresh herbs just before serving.