Hot meat or poultry drippings
1 tbsp. all-purpose flour
1/2 tsp. salt
1/2 c. dairy sour cream

After removing roasted meat or poultry to platter, pour the juices and fat into a glass measure. Skim off fat; return 2 tablespoons fat to pan. Blend flour into fat in pan. Cook 2 minutes. Add water to drippings to make 1 cup; stir into fat-flour mixture along with salt.

Cook and stir until thickened and bubbly. Cook and stir 2 minutes. Stir in sour cream. Heat through over low heat (do not boil). Makes about 1 1/4 cups.