1. Melt the fat to a large saucepan over medium heat. Mix the flour and stir continuously until the flour browns slightly. 2. Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids are fully incorporated. 3. Bring the gravy to a simmer and continue simmering until it reaches your desired consistency.  4. Season with salt and pepper and stir in butter or heavy cream.