Step 1: Make the Roux

• Melt the Butter: In a medium saucepan over medium heat, melt the 4 tablespoons of butter. Once melted, let it cook for an additional 1-2 minutes until it’s just starting to brown and has a slightly nutty aroma. This will give the gravy a deeper flavor.
• Add the Flour: Slowly whisk in the 1/4 cup of flour, stirring constantly to create a smooth, lump-free paste (this is called a “roux”). Let the roux cook for 2-3 minutes until it turns a light golden color. This cooking process removes the raw flour taste and gives the gravy its thick, smooth texture.

Step 2: Add the Broth

• Gradually Add Broth: Slowly pour in the 2 cups of beef or chicken broth, whisking constantly to avoid lumps. Keep whisking until the mixture is smooth and begins to thicken. This will take about 2-3 minutes.
• Season: Add the onion powder, garlic powder, black pepper, soy sauce, and salt (starting with 1/4 teaspoon). If you’re using chicken broth and want a little extra depth, you can add 1/2 teaspoon of poultry seasoning.

Step 3: Simmer and Adjust

• Simmer: Reduce the heat to low and let the gravy simmer for 5-7 minutes, stirring occasionally. During this time, the gravy will continue to thicken and develop flavor. If it becomes too thick, you can add a little more broth or water to thin it out.
• Taste and Adjust: Taste your gravy and adjust the seasonings as needed. Add more salt, pepper, or even a splash of soy sauce if you want more umami depth.

Step 4: Serve

• Serve Immediately: Once the gravy is the consistency you like (thick but pourable), remove it from the heat and serve immediately. Pour it over mashed potatoes, fried chicken, biscuits, or whatever you’re craving!