My grandmother made the most wonderful gravy. After church on Sundays, she always treated us to a good, old-fashioned, home-cooked meal. My favorite was roast beef with gravy. And she always made plenty, so after my plate was clean and my belly past full, I could still have my "dessert"--a slice of white bread smothered in just a little more gravy.

After I got married, I asked her many times to help me learn to make gravy. Her advice to me was to use a jar with a lid to mix my flour and water by vigourously shaking them, and then add the mixture to the pan drippings. I tried this for years and could never get it right.

The first year after my grandmother died, our hearts were not in the holidays. We had a disasterous meal in a restaurant for Thanksgiving, and I can't even remember the Christmas details. But the following year, I decied to host the holiday meals in my new home. It was time to learn to make gravy.

I wish I could give credit to my source. I only know that years later my method was reinforced when I started watching The Food Network. I have seen many of my favorite cooking stars make their gravy just like I do.

I start with butter. As Paula Deen says, every thing is better with butter. Melt the butter in a frying pan and add equal parts flour. Use a metal whisk to mix well and allow the flour to cook a few minutes. Next add your liquid. What liquid? That depends on what you are cooking. Roasted chicken or turkey? Add the broth and pan drippings. I usually need extra liquid so I cheat with store bought broth. Roast beef? Same thing, but obviously use beef broth, or water and a bullion cube. I have added milk once in a while but generally don't prefer it.

I tend to eyeball everything, but I think about 3 tablespoons each of butter and flour will need a couple of cups of liquid. It is easier to add more liquid if it seems like the gravy is too thick than it is to thicken if too thin, so I start with less liquid than I think I need. I cook on medium heat, continuing to whisk frequently, until the gravy reaches a consistency I like.

Serve on the meat, potatoes, rice, stuffing, green beans....everything! My favorite is still with a slice of bread.

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