Old Fashioned Gravy

This is the real thing! I am from the land of meat, potatoes and gravy (Denmark) and my mom used to make this ALL THE TIME. So much so that when I was a teenager I swore that I would NEVER make this EVER. Now - of course - I truly cherish it on special occasions like Thanksgiving and Christmas. The food in Denmark has since my childhood lightened up quite a bit and much more varied now.

• Ready In: 10 mins
• Serves: 8
• Yields: 2 cups

Ingredients

• 50  g butter (2 oz)
• 5  tablespoons all-purpose flour
•  drippings from turkey (max 1/4 cup) or   roast, if you have it (max 1/4 cup)
• 2  cups chicken broth
• 3⁄4 teaspoon salt
•  freshly ground pepper
• 1  dash  gravy, browning

Directions

1. Melt butter in sauce pan until bubbly; add flour and stir well. The roux will be thick.
2. Add drippings if you have any (not needed, but makes the flavour deeper).
3. Add chicken broth 1/4 cup at a time and stir well in between addings. Before adding the last 1/2 cup make sure that the gravy comes up to a slight boil as it will get thicker and thicker. Add the last chicken broth.
4. You may find that you need to add more/less chicken broth - it will depend on how thick you want your gravy.
5. Add salt and pepper to taste - remember to add enough salt to get the full flavour of the gravy out. The 3/4 tsp is what our family likes.