RECIPE FROM "THE
BASIC PAN GRAVY
2 tablespoons fat from pan juices or butter
2 tablespoons flour
1 cup pan drippings, adding water or stock if necessary to make 1 cup
(This recipe is meant to be cooked in the same pan in which meat or poultry was roasted, sautéed or panfried.)
Pour the pan juices off without scraping the pan; allow them to sit for a few minutes so that the fat will separate. Skim off fat, reserving 2 tablespoons and discarding the rest. (If you choose to use butter in this recipe, discard all skimmed-off fat.)
Return reserved fat to pan (add butter at this time, if using) and heat over medium-high until a drop of water sizzles when dropped into it. Sprinkle flour over and cook, stirring constantly, until flour turns golden and becomes aromatic.
Gradually add reserved pan juices (and water or stock, if necessary); cook, stirring to scrape the browned bits of meat from the pan into the mixture. Bring to a simmer, stirring often; simmer about minutes -- mixture should thicken somewhat. Strain into a ravy boat and season to taste with salt and pepper.
Serve hot over meats, potatoes, stuffing or noodles.