Originally Posted by garce

No, that'll make lumpy gravy.

Melt some butter in a pot and whisk in an equal amount of flour. A couple tablespoons of each should do it. Add a dash of salt and pepper, and let the roux cook for a minute (to get rid of the taste of flour).

Strain your liquids (getting the chunky bits out), and add a small amount of the strained liquid to the roux, let simmer for a minute - it'll get thick, then slowly add enough liquid to get the desired consistancy.

Silky gravy every time.