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Ingredients
- 2 tablespoons fat drippings (from any type of roasted meat)
- 2 cups broth OR bouillon
- 2 tablespoons Argo(R) Corn Starch
- 1/4 cup cold water
Method
- Cook fat drippings and broth in a roasting pan or saucepan over medium heat, until hot.
- Stir corn starch and water in a small bowl until smooth; add to pan. If desired, add a dash of poultry seasoning for chicken and turkey gravies, a sprinkle of thyme for beef or a pinch of rosemary for pork. Stirring constantly with a wire whisk, bring to a boil over medium heat and boil 1 minute. Season with salt and pepper.
