Step 1

MAKE STOCK: Add the Worcestershire, soy sauce, and bouillon cube into the stock and microwave until the liquid is warm enough for the bouillon to dissolve; stir to combine.

Step 2

ROUX: Add the butter to a medium saucepan over medium heat. When melted, whisk in the flour, onion powder, garlic powder, and cayenne (if using) and cook the flour for 1-2 minutes to cook out the rawness. Then, in a steady stream as you whisk, pour in half of the stock. Continue to whisk until smooth. Then pour the rest in and whisk until no lumps remain. Add the herbs (tied with kitchen twine) to the gravy.

Step 3

YOU'VE GOT GRAVY: Allow the gravy to heat through and thicken, about 3-5 minutes. Taste and adjust with salt (if it needs it) pepper, and cayenne as desired. Fish out the herbs. Stir the cream into the gravy. Serve warm over chicken, mashed potatoes, turkey, chops, or anything else you’d like!