I used this recipe when I made meatloaf, but you can use it for any kind of meat you roast.
- 2 T. reserved roast drippings, plus additional
- 2 T. flour
- water, milk, stock, broth or cream
- Remove the roast or meat from the pan. Pour off all but 2 tablespoons of the drippings in the pan and place pan on stove on medium high heat. (Or you can do this in a pot on the stove – my mom always made hers directly in the roasting pan.)
- Into the 2 tablespoons of drippings in the pan stir in flour. Whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly to brown the flour; stir constantly.
- Slowly add back some of the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). Add enough liquid of your choice (I used milk) to make 2 cups. Season the gravy with salt and pepper and herbs, if desired.
This recipe yields 2 cups of gravy. If you want to make less or more gravy, use one tablespoon of drippings and one tablespoon of flour per each cup of gravy that you want to make.