Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons cooking fat (separated from roasting pan juices or slow cooker juices OR butter)
  • 1 tablespoon whole-wheat flour
  • 1 cup juices (from the roasting pan, fat removed. You can also use chicken broth.)
  • salt (to taste)
  • pepper (to taste)

Instruction

  • Separate the cooking fat from the pan juices—a gravy / fat separator makes this job easy.
  • Heat the cooking fat (or butter) over medium-low heat until melted. Carefully whisk in the flour to help avoid clumps. Cook until the mixture darkens in color, about 1 to 2 minutes. This step is called making a roux.
  • Whisk in the pan juices (or broth/stock) and bring to a light boil. Cook while whisking occasionally until the gravy reduces and thickens. Season with salt and pepper and serve warm over meat or potatoes.