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Make this gravy from the drippings that remain from roasted meat.
This gravy is made in the pot with the drippings. If the amount of drippings is small add a bullion cube for flavor. You may also want to add a little corn starch for thickening.
To the drippings in the pot add the water. The amount depends on the quantity of drippings. Most of the time 1-2 cups of water are enough.
Heat the drippings and water until hot or a slow boil. Add in bullion cube (if using), salt and pepper. Continue to stir.
If you want the gravy thicker: In a separate bowl mix 1-2 tablespoons of corn starch and 1/2 cup water. Add this mixture slowly to the gravy, continue to stir, until you have the thickness you want.
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