Olive Sauce Gravy
|Fat||3 Tablespoon (From Roasted Meat)|
|All purpose flour||3 Tablespoon|
|Water||2 Cup (32 tbs)|
|Savory sauce||1 Tablespoon (Bottled)|
|Sliced stuffed olives||1⁄4 Cup (4 tbs), sliced|
1. Tip pan and let fat rise in one corner; pour off all fat into a cup, leaving juices and brown bits in pan.
2. Measure 3 tablespoons fat back into pan; blend in flour; cook, stirring constantly, just until bubbly.
3. Stir in water slowly; continue cooking and stirring, scraping the baked on juices from bottom and sides of pan, until mixture thickens and bubbles 3 minutes.
4. Stir in savory sauce and olives. Taste and season with salt and pepper.