liquid, maintaining the consistency you want, for several minutes (about 5). You will probably add about 2 cups of liquid all together. Taking into consideration the evaporation that is occurring while you are cooking, you will end up with about 2 cups of gravy. Season with salt (we use Vege-Sal ). Making Gravy with Flour 1 Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp of the drippings in the pan. 2 Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly to brown the flour, and stir constantly. 3 Slowly add back some of the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition, add either water, milk, stock, or cream to the gravy, enough to make 2 cups. Season the gravy with salt and pepper and herbs. You might also like 39 Comments Back when I worked in a kitchen, a sous chef taught me how to make gravy. He put in a dash of Tobasco sauce to serve as a flavor enhancer (not for its kick) sort of in the same way you use salt. You should try it. It makes a difference. Rather than whisk flour or cornstarch directly into the drippings, I've always started with a roux. (Light-to-medium works