Start your gravy with a roux—a mix­ture of fat such as pan drip­pings or melted but­ter and an equal amount of flour whisked to­gether and cooked un­til golden. This thick­ens the sauce and gives it some colour. The darker the roux the darker the gravy. Use a whisk or a wooden spoon to com­bine the in­gre­di­ents.

Add stock slowly so that you get the de­sired con­sis­tency, which should lightly coat the back of a spoon. This also pre­vents lumpy sauces.

Do not sea­son un­til the gravy is fin­ished be­cause re­duc­tion brings out the nat­u­ral salti­ness of the stock.

Do not add more flour if the gravy is not thick enough. It will be lumpy. Make a slurry us­ing equal parts corn­starch and cold wa­ter and add the slurry, a tea­spoon at a time, stir­ring, un­til the gravy reaches de­sired thick­ness.

To add a glossy sheen to gravy and give it a vel­vety tex­ture, add a tea­spoon or two of but­ter at the end.

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