how to make gravy: Smooth Results with Drippings or Stock  Gravy comes together when a cooked flour-and-fat base is gradually loosened with stock or roasting juices. The process is simple: make a roux, whisk in warm liquid, simmer until it coats a spoon, then season once the flavour has concentrated. Begin with the base For about 2 cups of medium gravy, gather: The proportions are a starting point rather than a fixed outcome. Stock strength, the salt in drippings, evaporation, and the temperature at which you serve the gravy all change its final texture and flavour. Build flavour first If you have roasted meat or poultry, pour the liquid from…