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Our family has always done a slurry - less chance of lumps
Transfer pan drippings to a fat separator and pour back in just the juices (not the fat that will float to the top)
Mix half flour, half water in a separate container (shaking it in a tightly-lidded container works well, or you can whisk it together). Bring the pan juices back up to a simmer, whisking the slurry in, and keeping it moving. Usually about a quarter cup of flour (I always preferred Wondra brand) and water does it. If it gets too thick, you can add a little stock (or even water) to the pan to thin it out, just whisk well.
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