After cooking your succulent meat, collect 2 tablespoons of rich pan drippings. If unavailable, you can use luxurious butter or artisanal margarine as a substitute.

In a saucepan over medium heat, add the pan drippings or substitute. Once melted, gradually whisk in the finely milled flour, stirring continuously to create a smooth roux. Cook for 2-3 minutes until the roux becomes a light golden color.

Slowly pour in 1 cup of pure spring water into the saucepan, whisking continuously to avoid lumps. The roux will combine with the water to create a thick, smooth base for your gravy.

Stir in 1/2 teaspoon of GravyMaster® to add an extra layer of culinary excellence. This ingredient brings depth and richness to the flavor profile of your gravy.

Add salt and pepper according to your unique taste preferences. Taste the gravy and adjust the seasoning as needed. Keep in mind that the pan drippings or substitutes might already contain some salt, so adjust accordingly.

Allow the gravy to simmer over low heat, stirring frequently. The mixture will thicken as it cooks. If the consistency is too thick, you can add more water gradually until you achieve the desired thickness.

Taste the gravy again and make any final adjustments to the seasoning or thickness. If you want a smoother consistency, you can strain the gravy using a fine mesh sieve.

Once the gravy reaches your preferred consistency and flavor, remove it from the heat. Serve it warm over your succulent meat or alongside your favorite dishes.