Step 1

Melt the butter in a skillet or saucepan over medium-high heat.

Step 2

Then add onion, minced garlic, thyme, and sauté until onions wilts.

Step 3

Gently whisk in the flour to the onion mixture to make a roux. Stir the roux for 2-3 minutes to remove any raw taste of the flour.

Step 4

Gradually add about a ¼ or more of stock and continue whisking until the mixture is thick and somewhat smooth.

Step 5

Then add the remaining stock, bring to a boil, reduce to low heat and continue cooking until it thickens.

Step 6

Add bouillon powder, Worcestershire sauce, salt, and pepper. Cook for about a minute.

Step 7

Adjust seasonings to taste.

Step 8

You may adjust gravy thickness with about 1-2 tablespoons or more water.

Step 9

Remember, gravy thickens as it cools down.

Step 10

Serve hot with mashed potatoes, turkey, or chicken.

Step 11

Pour beef broth into a medium saucepan, add onion, garlic, and beef powder, and Worcestershire sauce.

Step 12

Place saucepan over medium-high heat and bring to a boil. Then reduce heat to medium-low.

Step 13

Make a slurry. In a small bowl, quickly whisk together water and cornstarch until completely smooth.

Step 14

Slowly pour the slurry into the saucepan and frequently stir until it thickens.

Step 15

Season with salt and pepper. Add butter and mix. Adjust seasonings as needed to suit taste buds. If gravy is too thick, add about 1-2 tablespoons of water till you reach desired consistency. Be mindful of the fact that gravy thickens as it sits.

Step 16

Serve hot with mashed potatoes, turkey, or chicken.