Using Flour to Make Gravy

A gravy is a jus (the natural juices from a roast) that has been thickened with flour. Depending on the amount of cooking liquid remaining in the roasting pan, gravies can be prepared using one of two similar techniques. If a small amount of jus remains in the pan, it should be boiled down on top of the stove until it caramelizes; all but a tablespoon or two (15 to 30 milliliters) of fat should be removed and discarded. The flour is added and cooked for 2 to 3 minutes in the roasting pan on top of the stove; the mixture is then moistened with a small amount of stock, water, or other liquid. If a large amount of roasting jus remains in the pan, it should be transferred to a saucepan or glass container and the fat skimmed off with a ladle. You can also use a fat separator and pour the stock out from the bottom, leaving the fat behind. A roux is then prepared in the roasting pan with a little of the fat or some fresh butter. The jus is returned to the roasting pan, brought to a simmer, and whisked until smooth and thickened.