<sf> wrote
> Next time, skip the roux and make a slurry of flour and water. Add it
> to the stock and/or drippings using a whisk and cook it on low for 20
> minutes or so.

Yep! After struggling with lumpy gravy because I thought I *had* to
add the flour to the hot drippings in order to cook it, I tried the slurry
and my gravy turned out perfect.

>I always add a few drops of Lea and Perrins at the
> end, so I have never have a problem with gravy that's too light
> colored. If you don't like Worcestershire (I think it finishes off
> gravy perfectly), you can add a drop or two of Kitchen Bouquet.
>

I love the deep color and roasted flavor a high initial roasting
temp gives my gravy.