About 4 to 6 tablespoons hot grease (preferably sausage drippings with pieces of sausage in it)
About 4 to 6 tablespoons of flour (I use self-rising)
Salt and pepper to taste
About 3 cups of milk

The grease should be hot and in a large skillet and over medium heat. (To help you measure: I let the grease cover the bottom of my 12-inch skillet). Add the flour (the amount of flour should be about 3/4 the amount of the grease) and bring to a hearty simmer and cook until the flour is golden. If you undercook this, your roux will taste like flour and grease, yuck. Season with salt and pepper. When you are satisfied with the color of your roux, reduce the heat to low and slowly whisk in your milk.

When I was growing up, we didn't have a lot of money and milk was expensive, so Momma would mix water with the milk. You can do this or not. Stir this mixture constantly, if you don't you will have lumpy gravy and your family will never let you live it down (like the time you left the guts in the turkey).

Bring this mixture to a boil. If it firms up too fast, remove it from the heat and add a little milk or water to thin. Re-season it, and pour over biscuits.

Stir, stir, and stir this and by the time you see bubble breaking the surface, you'll be fully thickened. Pay attention! You'll be really surprised at how quickly this happens. Also keep in mind that gravies thicken as they cool - it's better to thin a thick gravy with liquid than to thicken a thin one.

2 tablespoons flour
1 to 2 Tbsp. fat to each cup liquid
1/4 cup chopped giblets
2 hard-boiled eggs, chopped

Blend the flour thoroughly with fat or cold liquid before combining it with the hot poultry drippings. This helps to prevent lumps. For moderately thick gravy, use 2 tablespoons flour and 1 to 2 tablespoons of fat to each cup of liquid. For thin gravy use only 1 tablespoon flour and 1 tablespoon of fat for 1 cup liquid. You add 1/4 cup chopped giblets and 2 chopped hard-boiled eggs before pouring over dressing.

1 (10 1/2 oz.) can condensed chicken broth
1/4 cup lemon juice
Grated peel of 1 lemon
1 can whole cranberry jelly
Salt and pepper to taste

After turkey has been removed from pan, skim off as much fat as possible from drippings (an ice cube passed through the drippings will hasten the congealing of fat, facilitating the removal), leaving juices and brown bits. Add chicken broth, lemon juice and the grated peel of lemon. Cook over medium heat until bubbly hot. Add cranberry jelly to gravy, stirring until dissolved and thoroughly heated through. Add salt and pepper to taste. This will not be a thick gravy, but it may be thickened slightly, if desired. Pour into a warmed gravy boat to pass with the turkey or dressing.

1/2 cup corn meal
1 cup water
Salt and pepper to taste
1 cup milk (buttermilk may be used for buttermilk gravy)
1 teaspoon oil or bacon grease

In heavy skillet brown corn meal to a golden brown, add salt and pepper, then stir in the oil. Combine the milk and water and pour as much as needed to boil. Make sure the gravy is thin enough too, because it will thicken slightly after it is cooked. Let boil for about 2 minutes.

Sausage grease or bacon grease
Flour
Milk
Peanut butter
Salt and pepper

Brown flour in the sausage grease. Stir in 1 heaping tablespoon of peanut butter. Add milk as necessary to reach desired consistency. Salt and pepper to taste. This is great on toast, biscuits or hash browns.

3 tablespoons cocoa
3/4 cup sugar
1 tablespoon flour
2 cups milk

Mix cocoa, sugar, and flour together in a skillet. Cook on medium heat until mixture thickens, stirring continuously. Serve over hot biscuits.

6 to 8 tablespoons ham drippings
1 cup or so of water
2 to 3 teaspoons coffee (not that fancy kind, mind you)
Salt and pepper to taste

Place drippings in a large skillet over medium heat. Add water and coffee and simmer until either a "red eye" appears in the middle of the reduced mixture, or the mixture reaches your own personal sopping texture, or fifteen minutes or so has elapsed and you are tired of waiting. Season with salt and pepper. Serve immediately over grits, hash browns, eggs, or biscuits.

Oil or bacon grease
Flour
2 (or more) cans finely cut tomatoes
Salt, sugar

Put oil in a pan. Put a heaping tablespoon of flour in hot oil and brown lightly on low heat. Pour 2 or more cans of finely cut tomatoes in the pan. Take a potato masher and mash the tomatoes up. Pour enough water to make gravy. Season with salt and a tablespoon sugar. Cook about 10 to 15 minutes on low heat. This is great with meatloaf.

1 onion, sliced thin
1 (2 to 3 oz.) can mushrooms, chopped
2 tablespoons flour
1 to 1 1/2 cups water (include mushroom liquid)
1 beef bouillon cube (or substitute one 10 1/2 ounce can beef broth for water and bouillon cube)

Sauté onion and mushrooms in drippings from roast until onions are transparent. Add flour, blending thoroughly. Gradually add water to desired consistency. Season to taste. Add bouillon cube, dissolving thoroughly. Simmer about 5 minutes.

1 large onion, diced
5 slices garlic, pressed
4 teaspoons marjoram
4 teaspoons thyme
1 tablespoon poultry seasoning
1 large can V-8 juice
2 cans (small) tomato paste
2 stalks celery, broken into pieces (remove later)
1/2 cup sherry wine
2 cans mushrooms

Fry onions and garlic in 1/2 cup oil until onions are golden. Add remaining ingredients and simmer 1 hour.

Grease from fried chicken or fried steaks (2 or 3 tablespoons)
2 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup hot water
Salt and pepper

1 cup shredded sharp American cheese
1 cup milk
1 teaspoon fat (meat drippings, bacon grease, or butter)

Heat milk, fat and cheese over low heat until melted for about 15 minutes. Cook over low heat until very smooth.

Butter
Flour
Soup stock
Sour cream

Melt butter; add flour; stir in soup stock. Cook over hot water until thick, stirring occasionally. Then slowly add the sour cream; season and serve hot.

• Gravy that is slightly too salty can be fixed either by adding several 1/2-inch slices of raw potato and cooking until the potatoes are translucent, or adding a few pinches of light brown sugar. Don't add too much or your gravy will be too sweet and that's nasty. If the gravy is major league over-salted, then just make another batch of gravy (unsalted) and then mix the two.
• A light gravy can be darkened by using a dash or two of instant coffee or by frying your roux longer.
• Thin gravy can be thickened by making a slurry of cornstarch and water and stirring it into the gravy, or making a thin paste of flour and cold water. You will have to cook this a while so that the raw flour taste goes away. The best way to thicken a gravy is to just keep simmering it until it thickens.
• To thin out a thick gravy, slowly whisk in your liquid until you get the consistency you want.
• If the gravy is too greasy, skim off the fat or soak it up with a slice of bread. If you have time, chill it, skim off the fat and then reheat it until it bubbles.