1 Tablespoon butter, oil or meat drippings
⅛ tsp. pepper
¼ tsp. salt
1-2 Tbsp. flour (or more for thickness desired)
1 c. broth or milk
Heat first four ingredients over low heat until smooth. Add liquid, turn heat up to medium, and stir until thick and smooth. A wisk works best for stirring, and you need to stir it fairly constantly, especially if using milk.
For gluten- and dairy-free, I use sweet rice flour and rice milk. Cashew or coconut milk could also work in this (coconut milk and garam masala spices are very good with poultry or rabbit meat).
This is a great base for casseroles, gravies, soups and all sorts of things.
We like to add tuna, deboned chicken, rabbit or sausage and serve it over biscuits, rice or mashed potatoes.