My dad makes, hands-down, the best holiday gravy EVER. This is so delicious I wasn’t content to let him do it every year. I had to write it down for posterity in case he got, like, abducted by aliens. I’ll grieve a little less with this gravy running down my chin.
Place meat drippings in skillet on medium-to-high heat. When boiling starts, mix flour with some water in a glass, stirring to dissolve. Add the flour mixture to the drippings. Stir the “rue” for a couple of minutes until the flour has absorbed all the drippings.
Whisk in whipping cream or half-and-half.
Add tawny port wine and simmer to boil out the alcohol, a couple of minutes.
Add beef broth and Kitchen Bouquet to desired color. Cook for 3-5 minutes, stirring constantly.
Salt and pepper to taste. Pour through a strainer to catch any lumps. Enjoy.