Ingredients
2
tablespoons drippings from poultry, bacon or other cooked meat, or butter
2
tablespoons all-purpose flour
1/2
cup liquid (turkey or meat juices, broth or water)
1/2
cup whole milk, 2% milk or half-and-half
1/4
teaspoon salt
1/8
teaspoon pepper or coarse ground black pepper
Preparation
After removing cooked poultry or meat from skillet or pan, place drippings or butter in skillet.
Stir in flour; cook over medium heat, stirring constantly with whisk and scraping up browned bits, until mixture is light golden brown.
Gradually stir in liquid and milk. Heat to boiling over medium heat, stirring constantly with whisk. Boil and stir about 1 minute or until gravy thickens. Stir in salt and pepper. If gravy is too thick, stir in more milk until desired consistency.
