Step 1

Warm a medium pot to medium heat and melt the butter.

Step 2

While the butter is bubbling, gradually whisk the flour into it until the flour and butter form a smooth paste (roux).

Step 3

Let the roux bubble for a minute or two, stirring constantly, until it reaches a light brown color. This adds so much flavor to the gravy. Be careful not to burn it.

Step 4

While whisking constantly, slowly pour in the hot chicken broth, or chicken stock until smooth. Constantly whisking prevents lumps in your gravy.

Step 5

Bring to a gentle simmer (small bubbles just breaking the surface). Continue to simmer, stirring occasionally, until the gravy thickens.

Step 6

Stir in the fresh or dried sage or thyme.

Step 7

Add the dried mushroom powder and simmer for another minute. (optional)

Step 8

Remove from heat and stir in the heavy cream right before serving. (optional but recommended!)

Step 9

Taste for seasoning and adjust with salt and black pepper.

Step 10

Keep it warm: If you're not serving the gravy right away, keep it warm over low heat, whisking occasionally.

Step 11

Serve warm! And don't forget to review this recipe... Thank YOU!!!