If using pan drippings, pour drippings into a fat separator or skim excess fat until you have about 1 tablespoon of flavorful juices. Combine pan drippings with chicken or beef stock. Keep stock warm on low heat.

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Once bubbling, add 1 cup all-purpose flour and whisk continuously to form a smooth paste. Cook the roux, stirring constantly, for 3–4 minutes until it turns a light golden tan and loses the raw flour smell (do not let it brown too dark unless you want a deeper flavor).

Add liquids

Gradually add 1 cup milk first, whisking constantly to loosen the roux into a smooth slurry. Then, slowly pour in the warm 4 cups stock in a steady stream while whisking to prevent lumps. Continue whisking until fully combined.

Simmer and season

Bring the mixture to a gentle simmer over medium-low heat. Add 1 tablespoon pan drippings (if reserved), 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Add 1 tablespoon fresh thyme leaves and 1 bay leaf if using. Let simmer, stirring occasionally, for 8–10 minutes until the gravy thickens to a smooth, pourable consistency (it will thicken more as it cools). Taste and adjust seasoning — add more salt or pepper as needed.

Finish & Serving

Mount with butter

Remove the bay leaf. Off the heat, whisk in 2 tablespoons cold butter, one piece at a time, until fully incorporated and the gravy is glossy and slightly richer in flavor.

Strain and adjust (optional)

For an ultra-smooth gravy, strain through a fine-mesh sieve into a warmed bowl, pressing gently on solids. Return to the pan and reheat briefly if needed.

Serve

Transfer the gravy to a serving bowl. Sprinkle 1 tablespoon chopped fresh parsley on top if desired. Serve hot alongside roasted meats, mashed potatoes, or biscuits.