Mama had a rule of thumb that she used to make gravy. If the dripping from the meat were just fat, she added flour, stirred and slowly thinned it with meat stock or other liquids. She sometimes used the water she poured off after steaming vegetables if the vegetable flavor wasn’t too strong and would alter the flavor of the gravy. She was trying to recapture some of the nutrients lost in the vegetable water.
If the meat drippings have water in them, she made a paste with flour and water and then slowly added it to the meat drippings. You will still need to thin it with the things mentioned above. It’s really easy to make a good gravy and it’s one of my favorite parts of a meal.
My favorite gravies are turkey, pork roast and lamb. Nothing better on mashed potatoes, rice or corn bread stuffing than a good gravy. Warning, do not use those packets included with your turkey. In MHO, they are nasty tasting.
As you can see, I'm pondering food today. It's my favorite thing about the holidays but then...as I've told you before, I don't eat to live, I live to eat!