The formula for simple gravy is “1-1-1” – One tablespoon butter, one tablespoon flour, one cup of liquid. Gravy starts by making a roux, pronounced as in kangaroo, with butter and flour in equal amounts.
The two are cooked with continuous stirring over low heat until the mixture takes on the desired color. The longer it is cooked, the darker it will become. After about ten, fifteen minutes it is a nice tan or light brown, just right for gravy. Then slowly add the liquid a little bit at a time so it will not form clumps. The liquid can be a broth. Here I use unsalted chicken broth or unsalted bouillon and water.