Depending on the amount of drippings in your skillet, you may need to drain some of the grease off. I usually drain off about 1/4 cup and use what’s left in the pan. If I’ve drained too much, I add a little more canola oil and let it heat up.

Spoon in some all purpose flour and whisk it into the drippings until you have a lumpy roux. It will look like clumps of flour and may not seem right, but it will come together!

Slowly pour in milk or cream and whisk fiercely to break up the lumps of flour and thicken the gravy. Continue stirring as the gravy thickens (I like mine about the consistency of ketchup) then reduce heat. Add salt to taste and plenty of black pepper!