Pan Gravy

Gravy is a roux made with the fat left in the pan. Whisk in flour, cook it a minute or two, then add milk or stock slowly and keep whisking so it stays smooth. Simmer it until it coats a spoon. Season with plenty of black pepper. If it's lumpy, whisk harder or push it through a sieve. Gravy thickens as it stands, so loosen it with a splash of milk before serving.