Ingredients

For each cup of gravy:

2T fat (meat drippings, butter, ghee, or oil)
2T flour
1 cup liquid (broth, stock)

Directions

Make a roux by heating the fat in a pan over medium heat and add the flour. Stir to form a paste and continue stirring over medium heat until the roux begins to darken.

Slowly incorporate the liquid and whisk until the mixture is smooth. It mixes easier if you add a small amount of liquid, whisk, then add more, whisk, repeat.

Heat thoroughly until thickened. Season to taste and serve.

Note: if using butter, allow the water to boil off before adding the flour. You can also use ghee which is clarified butter and has no water or milk solids.