3 tbsp. pan drippings or fat (butter, oil or butter)
3 tbsp. flour
2 c. liquid (chicken or beef broth, milk or water)
Salt and pepper
Remove meat or poultry from pan and pour off all but 3
tablespoons drippings. Blend in flour; stir to loosen brown particles. Cook to
desired color. Add liquid. Cook, stirring, until thickened. Season to taste
with salt and pepper. Makes 2 cups.
CHEESE SAUCE:
Use butter. Stir 1 cup grated cheese into sauce; heat until
melted.
SPANISH SAUCE:
Sauté 1/2 cup each chopped onion, green pepper and celery in
drippings. Use tomato juice for liquid. Season with 1/4 teaspoon each oregano,
basil and garlic salt.
MUSHROOM GRAVY:
Stir in 1 can (4 ounce) sliced mushrooms, drained, and 1
tablespoon Worcestershire sauce.
