In a medium-sized pot, melt the butter over medium heat. You’ll know it’s ready when it’s completely liquid and starting to bubble gently.

Add the flour to the melted butter, whisking constantly to combine. This mixture will look a bit like a paste and might feel thick—that’s exactly what you want! Keep whisking until the mixture is smooth and no lumps remain.

Let the butter and flour mixture cook for about 2-3 minutes. This helps remove the raw flour taste. Keep an eye on it and stir occasionally; you want it to be slightly bubbly but not browned.

Slowly pour in the broth while continuing to whisk. This is key to avoiding lumps! Keep whisking until the broth is fully combined with the butter and flour mixture, and the liquid is smooth.

Add a pinch of salt and pepper to taste. Start small—you can always add more later if needed.

Continue cooking the gravy over medium heat, stirring with a whisk the entire time. After about 2 minutes, it should start to thicken. Once it reaches the consistency you like (thick but pourable), remove it from the heat.

Taste your gravy and adjust the seasoning with more salt or pepper if needed. If it’s too thick, just add a little more broth to loosen it up!