This silky gravy starts with a classic butter-and-flour roux, whisked until pale gold and nutty-smelling, then loosened with a slow stream of broth until every lump disappears. A touch of onion powder, garlic powder, and black pepper builds savory depth, while a splash of heavy cream at the end gives it that glossy, spoon-coating finish. Fresh thyme leaves add a bright, herbal note if you want to dress it up for the table. Straining it through a fine-mesh sieve is what makes this version taste restaurant-smooth, with no gritty bits or flour clumps in sight. Since you control the seasoning yourself rather than relying on a pre-salted broth or bottled base, it's an easy one to keep in your low sodium rotation without sacrificing that rich, ladle-worthy texture everyone expects from good gravy.
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Melt the butter in a medium saucepan over medium heat until foamy and just beginning to subside, about 1 minute.
Add the flour all at once and whisk constantly for 1 to 2 minutes, until the roux turns a pale golden color and smells faintly nutty.
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