Melt 2 tablespoons butter or heat 2 tablespoons pan drippings in a saucepan
Whisk in 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry
Bring 1 cup broth, stock, or pan juices to a simmer
Slowly whisk the cornstarch slurry into the simmering liquid
Cook, whisking constantly, until the gravy thickens
Add more broth or water if the gravy is too thick
Simmer 1 to 2 minutes to remove the starchy taste
Season with salt and pepper
Add garlic powder, onion powder, or herbs if desired
Serve warm