MAKING

1. Heat a skillet over a medium high heat and drop the butter in it.

2. Add the flour to the pan and whisk together with a whisk.

3. Cook this "roux" for a minute or two. By cooking this "roux" you will remove any raw taste of the flour, and this is a critical step, so make sure you have cooked this for a full minute before adding the liquid.

4. Add one-third of the liquid, and whisk together, this mixture will turn very thick after a moment or two.

5. Add the next third of the liquid, and stir making sure all lumps are removed, once this mixture has thickened fully you can add in the remaining liquid.

6. If your gravy is too thick to your personal liking you could add some additional liquid.

7. Finish with a tablespoon or two of heavy cream and stir it in.

SERVING

8. Pour in on your favorite meat entrees or enjoy with mashed potatoes or biscuits.