Ingredients
3 Tbsp butter
3 Tbsp flour
2 Cups pan drippings liquid. If you don’t have a full two cups, supplement with broth.
OR
2 Cups Pork Stock, I make my own.
¼ teaspoon pepper add more or less to taste
¼ teaspoon salt add more or less to taste
Bit of Cornflour Slurry to thicken if needed. (Notes)
Instructions
1 In a saucepan melt three tablespoons of butter.
2 Stir in flour to butter and let brown for one minute, stirring frequently. This creates what’s called a roux.
3 Add pan drippings and any extra broth to butter and flour mixture. Use a whisk to distribute the flour evenly within your liquid to avoid lumps.
4 Add salt and pepper, tasting your gravy. Add more pepper or salt a little bit at a time to your own taste.
5 Allow gravy to cook for three to four minutes. Pour into a bowl and enjoy with your dinner!
NOTE
If you need the full amount of sauce then add a bit of Cornflour slurry to the sauce to thicken it.
