Gravy

2 tbsp all-purpose flour
1/4 tsp salt (See Note)
1/16 tsp pepper
1 cup meat juice or liquid, strained if needed, fat removed, plus water (enough to make 1 cup total)
1 tsp bouillon powder (beef for beef/pork/lamb, chicken for poultry)
liquid gravy browner (optional - enough to make a pleasing colour)

Combine flour, salt and pepper in saucepan. Stir.

Gradually whisk in meat juice and water until no lumps remain. Heat and stir until boiling and thickened.

Taste, adding bouillon powder for more flavour if needed. Stir in gravy browner to colour. Add more salt/pepper if needed.

Note: the more bouillon powder used, the less salt required. Salt may be added as the last step.

Makes 1 cup.