How to make Gravy for Mashed Potatoes

Ingredients
Water
Meat drippings
Broth
Flour
Method
-Mix the flour and water a half hour before you take the meat out of the oven. Put 3 tbsp. of flour in a 1-cup measuring cup and fill with water to the 1 cup line. Stir to dissolve the flour into the water. The consistency should be paste-like. Set it aside
-Take the meat out of the oven and transfer to a platter. Cover the meat with a aluminum foil tent to keep it warm.
-You need one cup to make the gravy. If you don’t have a cup of drippings with liquid, add beef broth or chicken broth to make the cup, depending on the meat you are serving. If you don’t have broth, use water.
-Pour the drippings into a saucepan and turn the heat to medium high. Bring the dripping just to a boil.
-Stir the flour and water mix again to remix. Pour about 2 tbsp. into the drippings and stir. If the flour mix blends in immediately and the drippings continue to bubble, slowly pour in about 1/3 of the flour mix, continually stirring while adding in the flour.
-For beef gravy, the color should be dark brown, as should pork gravy. Chicken and turkey gravy should have a golden hue
-Taste test the gravy. If it is too sweet and thin, turn the temperature up slightly and add a little more of the flour mix. If it is dry tasting or bland, add a little more broth or water and a pinch of salt and continue to simmer

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