Posted 11/2/2010 8:45:12 PM
I used to make gravy this way and it usually turned out pretty good. Sometimes lumps form if you don't stir constantly. To avoid any lumps, put half the liquid into a container with a tight-fitting lid, add the browning liquid and the flour. Shake well. Meanwhile, put the remaining liquid into the pan with the drippings and brown bits. Deglaze the pan (scraping all the brown bits free of the pan) and then pour in the shaken flour and liquid. Keep stirring, and turn up the heat until the gravy simmers. Voila! No more lumps - just a lovely smooth consistency.