Instructions: This is a rich gravy that works for chicken, chops, chicken livers, cube steaks, or other entrees. I usually saute entree meats in couple of tablespoons of olive oil and a tablespoon of butter to make a foundation for gravy. If you batter or flour the entree meat first, there will be lots of scrapings. This gravy relies on the scrapings or drippings left in the skillet from whatever you are preparing.

After sauteing and removing entree meat of choice, remove and pour off all but about four tablespoons of scrapings or drippings. Add 4 tablespoons butter. Over a medium heat, sprinkle in the flour, stirring constantly.

When flour is thoroughly blended in and a light brown color, remove from heat and slowly add part of the liquid necessary to blend. Return to medium heat and continue to stir, slowly adding liquid until desired quantity and consistency are acquired.

TIP: By removing from heat to add liquid you eliminate possibility of lumps forming and gravy thickening too fast to control. Return to heat to thicken to desired consistency. Mash and stir any lumps that have formed for a smoother gravy.

YIELD: Approximately 2 1/2 to 3 1/2 cups gravy.

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