Basic Gravy
Yields 2 cups

2 cups braising liquid (see note)
2 tablespoons butter, softened
2 tablespoons flour
salt and pepper, to taste

Heat braising liquid to just under boiling in a saucepan. Mash butter and flour together with a fork until blended, then use a whisk to stir it into the braising liquid. Continue heating until it bubbles and thickens. Add salt and pepper to taste and serve hot.

Note: You’ll get the best flavor for your gravy by using using a braising technique that includes aromatic vegetables like carrots, celery and onions. After removing the meat from the liquid, strain out and discard the solids, the proceed to make the gravy with the reserved liquid. In a real pinch you can just use beef or chicken stock with this technique, but you’ll lack the depth of flavor you get from using the braising liquid.