Software

2 T drippings
2 T all-purpose flour
Beer or wine as a deglazing agent
the deglazed liquid

Hardware

the original pan
Whisk
Small cast-iron skillet, or equivalent

Method

1. Take two tablespoons of the meat drippings and put them over medium heat in the small cast iton skillet.

2. Meanwhile, add some wine or beer to the original pan to deglaze it. Scrape up the brown bits from the bottom.

2. Whisk in the two tablespoons of flower in small batches slowly in the side skillet. Once combined, let it cook for two to three minutes while you whisk.

3. Whisk in the rest of the pan juices in to the side dish, or move the roux from the smaller dish into the big one.

4. Cut the heat to whichever vessel. Continue to whisk. Once it is able to coat the back of a spoon remove it from heat. Transfer the gravy to a boat.