On Sun, 10 Feb 2013 09:39:29 -0500, jmcquown >
wrote:



>I like a nice smooth, glossy gravy. I'll admit to having a difficult
>time consistently preparing really good flour-based gravy. The key-word
>being "flour". If the ratio of flour to fat/drippings isn't just right,
>or if the heat is too high, or if you don't stir (or whisk) constantly,
>it can all go to hell very quickly. LOL
>
>Jill

I use corn starch. Add water, make a slurry, then add that to the
drippings in the pot.