Measure out all your ingredients and have them ready before you start cooking. Soften your butter to room temperature if you haven't already—this ensures it will incorporate smoothly into the flour without lumps. Grind your black pepper fresh if possible, as it makes a noticeable difference in flavor compared to pre-ground pepper.

Melt the softened butter in a large skillet over medium heat. Once melted, add the flour, salt, pepper, and garlic powder all at once, stirring constantly to combine them into a smooth paste. This mixture is called a roux, and it will serve as the thickening base for your gravy. I like to cook the roux for about 10 minutes, stirring frequently, until it turns a light golden brown—this toasted flavor is what gives the gravy its depth and prevents any raw flour taste.

Reduce heat to medium-low and slowly pour in the milk while whisking constantly. Take your time with this step—adding the milk gradually and stirring prevents lumps from forming. The constant stirring helps the roux base from Step 2 incorporate evenly into the milk, creating a silky, smooth gravy rather than a lumpy one.

Continue cooking over medium-low heat, stirring frequently, for about 5 minutes until the gravy reaches your desired thickness. It should coat the back of a spoon and flow slowly when poured. I find that keeping the heat moderate prevents scorching on the bottom of the pan, which can happen easily once milk is involved.