It'S All Gravy

• Pan drippings
• 1 tablespoon fat, butter or vegetable oil
• 1 tablespoon all-purpose flour
• 1 cup liquid
• Salt (if needed)
• Pepper (if needed)

1. Remove meat from the cookware; set it aside and keep the meat warm with a loose tent of foil. If there is any liquid mixed with the drippings, you can do one of two things: On the stove over medium-high heat, cook the liquid off until only fat and drippings remain in the pan, then carefully pour the fat into a glass liquid measuring cup; or, pour the contents into a fat separator (be careful not to pour off any drippings, and use the liquid collected as part or all of the liquid required to make the gravy). In the event you have drippings but have collected no fat, use butter or vegetable oil.
2. For each cup of gravy desired, add one tablespoon of fat and one tablespoon of flour to the drippings in the pan. Whisk or stir together until the fat has absorbed all the flour. Set the pan over medium-low heat and let cook a full minute, stirring or whisking constantly.
3. Add your choice of liquid, turn the heat to medium-high and stir briskly for two to three minutes, until the flour loses its raw taste. Depending on the meat and how it was seasoned, salt and/or pepper might not be necessary. Taste and adjust seasoning as desired.

pan, butter, flour, liquid, salt, pepper

Taken from food52.com/recipes/7489-it-s-all-gravy (may not work)