Directions
In a saucepan over medium heat, melt the butter.
To create a smooth paste (roux), mix the melted butter with the flour, onion powder, salt, and white pepper. Just when the roux starts to brown, continue cooking over medium heat for another one to two minutes.
As you gradually pour the chicken broth into the pan, whisk the mixture constantly until a homogeneous liquid forms.
Bring the mixture to a simmer after adding the water and bouillon. Keep whisking and heating for another one to two minutes, or until the gravy thickens.
If preferred, add extra salt and pepper to taste.
Serve over hot mashed potatoes after taking off the heat.
Keep it in the refrigerator for up to seven days in an airtight container.
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