Gather ingredients: pan drippings (or butter), flour, stock or broth, salt, pepper, optional aromatics (garlic/onion), optional seasonings (thyme/rosemary)
Measure pan drippings: use 1/4 cup drippings (or add butter) for every 1 cup gravy
Make roux: heat drippings in a saucepan over medium heat
Sprinkle in flour: whisk in 1/4 cup flour for every 1/4 cup drippings
Cook roux: whisk until smooth and lightly golden, 1–3 minutes
Add liquid gradually: slowly whisk in 1 cup stock/broth until smooth
Simmer: reduce heat and simmer 3–8 minutes, whisking occasionally, until thickened
Season: add salt and black pepper to taste
Adjust thickness: add more stock for thinner gravy or simmer longer for thicker gravy
Adjust flavor: add a splash of pan juices, Worcestershire, or a pinch of herbs if desired
Strain if needed: strain through a fine mesh sieve for ultra-smooth gravy
Serve hot