2 TBL fat ( from meat, butter, or other fat)
1/2 cup SOS
2 cups liquid (drippings, water, vegetable broth or milk)
Remove cooked meat from roasting pan. Leaving brown residue in pan, pour drippings into bowl. allow fat to rise to surface; skim off fat and reserve. (Remaining drippings in bowl are meat juices that should be used as part of liquid in gravy.) Add fat to roasting pan (with brown residue); stir SOS mix until smooth. Heat until bubbly. Stir in liquid and cook until sauce thickenens; continue stirring and cooking 2-3 minutes longer, scrapping bottom and sides of roasting pan to blend in the brown residue.
yiels: 2 cups
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