Gravy

Gravy is pretty easy, but you have to remember:
Never add flour to hot liquid because you'll get lumps.
Gravy is best made from poultry or beef, not pork.

Use juices from whatever meat you have cooked.

Mix together:
1 C water
1/4 C flour

If you have juices and "crusties" from meat in the bottom of a pan, add some water, chicken broth, or either with a little wine.

Deglaze the pan, which means to put it on the heat with the liquid and loosen the stuff on the bottom.
Add the flour- water mixture to thicken.
Bring to a boil to kill the raw flour taste.

If necessary, add more flour-water mixture or more broth.

Adjust seasonings. (It always says that in cookbooks, and it means taste it. If it needs more salt, add a little at a time, stir it in, and keep tasting so it doesn't get too salty. Add pepper if necessary.)

I like to add poultry seasonings or rubbed sage to poultry gravy.

Serve hot.