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.
Variation:
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
