1-First Step: Mise en place and temperature Gather ingredients and measure your fat, flour, and broth. If using pan drippings, strain cooled drippings through a fine sieve to remove solids and excess particles. Preheat a large pan over medium heat so the fat melts evenly without burning.

2-Second Step: Melt fat and make the roux Add 4 tablespoons fat (butter or pan drippings) to the preheated pan. If using butter, melt gently and do not let it brown unless you want nutty flavor. Gradually whisk in 4 tablespoons flour until the mixture becomes smooth and paste-like; cook 1 to 2 minutes over medium heat to cook out the raw flour taste.

3-Third Step: Add broth slowly for a lump-free sauce With the heat still at medium, pour in broth slowly, about 1 cup at a time, whisking constantly so the roux and liquid combine smoothly. Start with 2 cups for a medium-thick gravy and add a third cup if you like a thinner sauce. Keep whisking as the mixture comes together.

4-Fourth Step: Cook until thickened Bring the mixture to a gentle simmer and continue stirring. The gravy will thicken as it simmers; this usually takes 3 to 5 minutes. If the sauce becomes too thick, thin it with extra broth or water, a tablespoon at a time, until you reach desired consistency.

5-Final Step: Season and finish Taste and season with salt and pepper. If you used butter instead of pan drippings, add 1/2 teaspoon poultry seasoning if you like. Small additions of onion powder or garlic powder can deepen the flavor. Once seasoned, remove from heat and serve warm over potatoes, roasted meats, or side dishes.