Place your medium saucepan over medium heat and add 3 tablespoons of butter, allowing it to melt completely until foamy and golden.

Sprinkle 3 tablespoons of all-purpose flour into the melted butter while whisking constantly. Continue whisking for about 1 minute to cook out the raw flour taste and create a roux.

Let the roux bubble gently on medium heat for an additional 1 to 2 minutes, stirring occasionally with a wooden spoon to develop a slightly darker, nuttier base.

Slowly pour in 1/2 cup pan drippings while whisking to prevent lumps. If pan drippings are not available, increase broth by 1/2 cup and add a splash of Worcestershire sauce.

Gradually whisk in 2 cups of beef or chicken broth continuously to break up any lumps. Once incorporated, increase heat to medium-high.

Bring the gravy to a gentle simmer within 2 to 3 minutes, allowing it to thicken noticeably.

Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/8 teaspoon onion powder. Stir well to evenly distribute seasonings and adjust taste as needed.

Let the gravy simmer for 1 more minute to meld flavors. Serve warm, ladled over your favorite dishes.

Pro Tip: If gravy is too thick, whisk in more broth a little at a time. If too thin, make a slurry by mixing 1 tablespoon flour with 2 tablespoons cold water, then whisk into gravy and simmer for 1 minute.