Once simmering, the gravy will begin to thicken. Continue cooking for 2-3 minutes until it has thickened to your liking.
Taste and add additional salt and pepper if needed
If gravy is too thick, add just a bit more broth
Serve hot
Notes
The key to the coloring is really browning the butter and flour together. If you don't brown it, the gravy will be very pale.
Keep a close eye on your pan when browning the butter. You don't want it to burn.
Slowly add the broth while whisking. This will help prevent lumps.
If lumps do occur, just pour the finished gravy through a fine-meshed sieve before serving
If you have drippings from cooking your meat, you can use them. Either use the pan the meat was browned in or cooked in but remove any excess grease before starting the gravy. Or scoop out any bits and juices and add to the butter and flour.
Store leftover gravy in a covered container in the refrigerator for 3-4 days. Reheat in the microwave oven or on the stovetop.