Easy Gravy

Drippings from Fully Cooked Meat

1 can if needed

Broth if needed - low sodium  (do not use  bouillion cubes)

1 Tbsp or more

Wondra Gravy Mix or Corn Starch

1. With a baster remove juices before they evaporate from baking pan. (Remove the Fat from the juice).  If you need a larger quantity of gravy add some low-sodium broth (NOT bouillion cubes)

2. To make easy no lump gravy use Corn starch or I like Wondra gravy mix.  I really don't use a recipe so this is what I do depending on the quantity of gravy desired. 

3. I add some Wondra (or corn starch) to a cup (maybe 1 tbsp or more) and add some COLD water (maybe 1/4 cup) mixing with a fork so you have a  smooth pour-able liquid.  It is important when using corn starch or Wondra to use COLD water to avoid lumps. 

4. While juices from meat are on the stove on a low boil slowly add Wondra or corn starch liquid stirring constantly to the thickness you desire and heat to boil again and turn burner off.

5. Add salt or pepper as desired but if you have seasoned the meat you really should not need any.  

Recipe from LastMinuteCooking.com