You can make the basic version of this gravy (butter, flour, stock) way ahead of time and heat it up just before serving, or trick it out with last-minute extras like pan drippings. Either way, this gravy is guaranteed to be lump-free and delicious.

Steps

1. If using the pan drippings, drain off the clear juices from a freshly roasted bird or cut of meat into a skillet.
2. In a small bowl, cut together the butter and the flour. With your fingers, mash the mixture together into a smooth paste. This is called beurre manié, and it makes for a lump-free gravy.
3. Over medium heat, heat the drippings and gradually whisk in the beurre manié until smooth. (If you’re not using drippings, heat the butter-flour mixture, stirring, until it starts to melt, then whisk in a bit of stock.) Cook, stirring, for a few minutes to get the raw taste out of the flour.
4. Add the alcohol, if using, and then gradually add the remaining stock, whisking all the while. (Stop at 2 cups stock and add more later as needed.) Bring to a boil, then simmer, stirring constantly, until the gravy has an even consistency and the desired thickness.
5. Whisk in the cream, if using, and salt and pepper to taste. Cook for a minute or two more, then either serve immediately or let cool and refrigerate until needed.