Start by preparing the roux. Place a saucepan over low heat (mababang init) around 140-150°F (60-65°C). Melt 3 tablespoons of butter (mantikilya) completely. Gradually whisk in 3 tablespoons of all-purpose flour (Harina), stirring constantly for 1 minute until well combined and slightly toasted.

While making the roux, dissolve 1 Knorr chicken cube in 2.5 cups of hot water (mainit na tubig) at around 180°F (82°C). Slowly pour this chicken broth mixture into the roux while continuously whisking to prevent lumps (patuloy na haluin para maiwasan ang pagbuo-buo). Add ½ cup all-purpose cream gradually while maintaining the low heat.

Now add all the seasonings: 1 teaspoon crushed pepper (dinurog na paminta), 3-4 tablespoons soy sauce (toyo), 1 teaspoon Worcestershire sauce, salt (asin) to taste, 1 teaspoon sugar (asukal), 1.5 tablespoons garlic powder, and 1 teaspoon dried thyme. Keep whisking continuously to incorporate all ingredients.

Maintain the heat at low temperature (around 140-150°F/60-65°C) and simmer for 2-3 minutes until the gravy reaches your desired thickness. Remember to whisk constantly during this final cooking stage to ensure a smooth, lump-free gravy (patuloy na haluin para maiwasan ang pagbuo-buo). The gravy should coat the back of a spoon but still flow smoothly. If it becomes too thick, gradually add hot water while whisking until you achieve the perfect consistency.

Store any leftover gravy in an airtight container in the refrigerator for up to 5 days. When reheating, warm it gently over low heat while whisking, adding a small amount of hot water if needed to restore the original consistency.