This master method, with that extra touch of onion, works for beef, pork and chicken. Use carrot cooking liquid when making beef gravy, apple juice for pork gravy and chicken stock (or equal amounts of dry white wine and chicken stock) for chicken gravy.
- Portion size 2 servings
Skim fat from pan drippings; add onion and cook over medium heat, stirring frequently, for 3 minutes or until softened. Stir in flour; cook for 1 minute, stirring constantly.
Gradually whisk in liquid and cook, stirring, for about 5 minutes or until sauce boils and thickens. Thin with more liquid if desired. Strain if desired. Season with salt and pepper to taste.