Start by melting the unsalted butter in a saucepan over medium heat. Be patient here; you want it to become bubbly but not brown.

Once the butter is melted, whisk in the all-purpose flour. Continue stirring for about two minutes. The goal is to cook the flour slightly; you want a light golden color without burning it.

Slowly pour in the water while whisking continuously. This prevents lumps from forming. Keep stirring as the mixture comes together.

Stir in the chicken bouillon powder, tamari, garlic powder, and freshly ground black pepper. These elements build the flavor and make it rich and savory.

Now, reduce the heat to low. Gradually add the heavy whipping cream, stirring consistently. This will create that velvety texture.

Let the gravy simmer for a few minutes. If it’s too thick, add a bit more water. If you’d like more seasoning, feel free to taste and adjust as needed.

Once it’s at the desired texture, remove from heat. Serve the gravy warm over your favorite dishes. Trust me; it will be a hit!