This silky gravy comes together in one saucepan, starting with a nutty, golden roux that gets whisked into rich chicken or turkey broth until every lump disappears. A touch of onion powder, garlic powder, and black pepper builds savory depth, while fresh thyme adds a fragrant, herby lift if you're using it. Simmering low and slow gives the gravy its glossy, spoon-coating body, and a quick pass through a fine-mesh strainer ensures a perfectly smooth pour every time. It's the kind of finishing sauce that turns a simple roast, mashed potatoes, or biscuits into something special. This one's a great fit for a gluten free table, especially when you want that same classic, comforting flavor without any guesswork at the stove.
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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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