2 tablespoons meat pan drippings, from roasting or frying pork, poultry or beef 
2 tablespoons flour  
3 cups broth, milk or water
salt and pepper, to taste
After cooking meat, remove all fat except for 2 tablespoons.  Whisk in flour, scraping the bottom of the pan for the baked on goodness.  Slowly whisk in the liquid and simmer until thick.  Season to taste.
Combine flour and liquid together until no lumps of flour are visible, then pour into the heated oil.  Whisk while simmering until thickened.  Season to taste.
 8  Servings

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