3 tbsp. pan drippings or fat (butter, oil or butter)
3 tbsp. flour
2 c. liquid (chicken or beef broth, milk or water)
Salt and pepper

Remove meat or poultry from pan and pour off all but 3 tablespoons drippings. Blend in flour; stir to loosen brown particles. Cook to desired color. Add liquid. Cook, stirring, until thickened. Season to taste with salt and pepper. Makes 2 cups.

CHEESE SAUCE:

Use butter. Stir 1 cup grated cheese into sauce; heat until melted.

SPANISH SAUCE:

Saute 1/2 cup each chopped onion, green pepper and celery in drippings. Use tomato juice for liquid. Season with 1/4 teaspoon each oregano, basil and garlic salt.

MUSHROOM GRAVY:

Stir in 1 can (4 ounce) sliced mushrooms, drained, and 1 tablespoon Worcestershire sauce.