My recipe for a homemade gravy that's exactly what the name says. Customize gravy for beef, poultry or pork main courses. Beef, poultry or pork fat are all preferable over butter, if you have them on hand.
NOTE: IF CREAM GRAVY IS DESIRED, FOLLOW THIS BROTH RECIPE (Butter in roux may be replaced with bacon or sausage fat): 2 1/2 cups whole milk, 2 1/2 teaspoons chicken bouillon powder, 1 dash Worcestershire sauce, 1/4 teaspoon Kitchen Bouquet (optional), 1/8-1/4 teaspoon paprika (optional), 1 pinch ground sage or rosemary and ground nutmeg, and fresh ground black pepper, to taste (STEP ONE): In a medium bowl, whisk together the correlating broth ingredients to desired recipe above, except heavy cream and black pepper.
OVER medium heat, melt the butter in a heavy-bottomed saucepan.
SPRINKLE in the the flour and stir.
REDUCE heat to medium-low.
COOK until bubbling but not browned.
WHISK broth mixture gradually into the roux while whisking constantly well until flour is dissolved.
BRING to a full boil while stirring then reduce heat.
SIMMER gravy until reduced to desired consistency, stirring as needed.
WHISK in heavy cream, and freshly ground black pepper to taste.