This is a white sauce made with pan drippings. It is also a variation of the basic gravy recipe for poultry using a mixture of water and cream instead of stock.
- Mix water and cream.
- Heat the fat on a pan. Stir in flour and cook stirring continuously until smooth, about 2 minutes.
- Slowly stir the water and cream mixture into the flour mixture, stirring continuously and waiting until the mixture is smooth every time.
- When all the liquid has been added, allow the gravy to simmer for 5 minutes.
- Season to taste with salt and pepper.
If you don’t have it, substitute cream with evaporated milk.