3 tablespoons (45 ml) beef drippings fat, reserved from roasting pan
3 tablespoons (24 g) all-purpose flour
1 ½ cups (355 ml) boiling water
1 Salt, to taste
1 Black pepper, to taste
Instructions
1. After roasting, carefully remove excess fat from the roasting pan, leaving 3 tablespoons (45 ml) of fat in the pan.
2. Place the roasting pan over medium heat on the stovetop. Add 3 tablespoons (24 g) of flour directly to the fat, spreading it (dredging) across the pan surface. Stir constantly for 2 to 4 minutes, until the flour is well browned and deep golden in colour — this is the browning stage, where the flour's starches toast and develop colour that will deepen the gravy. Take care not to let the flour burn; black or very dark specks indicate scorching and will produce bitter, particle-filled gravy.
3. Gradually add 1½ cups (355 ml) of boiling water to the browned flour mixture, whisking or stirring continuously to prevent lumps. This gradual incorporation is the technique of building a pan sauce: liquid is added slowly so the starch can absorb evenly without clumping.
4. Cook over medium heat for 5 minutes, stirring frequently, until the gravy thickens enough to coat the back of a spoon and no raw-flour taste remains.
5. Season with salt and black pepper to taste. Strain the gravy through a fine-mesh strainer into a warmed serving vessel, discarding any solids. Serve immediately.
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