|Drippings/Butter||2 Tablespoon (Poultry / Meat)|
|Whole wheat flour/2 tablespoons cornstarch / 3 tablespoons whole wheat flour and 1 tablespoon cornstarch||6 Tablespoon|
|Meat stock/Vegetable stock||2 Cup (32 tbs)|
In a saucepan, melt fat.
Remove pan from heat, stir in flour or cornstarch or a mixture of both, to make a smooth paste.
While pan is still off the heat, add stock slowly, stirring with a whisk to avoid lumps.
Cook over high heat, stirring constantly, until gravy boils.
Turn heat down, and simmer gravy for a few minutes until it is thickened.
Season to taste.