In a medium sized pot, melt the butter. Once the butter is completely melted, add the flour and whisk until combined.
Add the beef broth and whisk until the flour mixture is fully dissolved in the liquid.
Whisk in the garlic powder, onion powder, Worcestershire sauce, and cornstarch. Mix continuously until the gravy has thickened. Add salt and pepper as desired.
Transfer the gravy to a serving dish or mason jar.
Serve over mashed potatoes and enjoy!
Notes
I like to wait until the gravy has thickened to add salt and pepper so I avoid over or under seasoning it.
While this gravy is best served fresh, you can store it in the fridge for up to 4 days.
It can be reheated in the microwave. Simply heat it on 20 second intervals, stirring after each interval, until the gravy is smooth and creamy.
Make sure that you whisk in the cornstarch completely and make sure that the rue is fully incorporated into the beef broth in order to avoid a chunky gravy.
If you do not have salted butter, you can use unsalted butter and add ¼ teaspoon of salt to the beef broth.
You can also use water and beef bouillon cubes in this recipe. Simpy follow the directions included with your bouillon cubes to make two cups of liquid.