I’m always making gravy from scratch as it’s so delicious – I make extra and freeze also.
If using roast meat juices then you won’t need extra oil.
Fill the kettle and put on the boil.
For beef and lamb roasts I use 2 tablespoons beef stock, Tablespoon of butter, bunch of cracked pepper and salt, 2-3 tablespoons of flour.
Put a pot on stovetop on low, add the ingredients, use a strainer and add the roast meat juice.
Using a whisk mix it together until thick and clumpy, add some of the boiled water, and stir until thick, add more water and repeat until you get the consistency you like (I like a thicker gravy)
For chicken or pork roasts use chicken stock instead of beef stock.
Using a whisk I never get clumpy gravy, and as long as you add the water bit by bit the gravy will come up well – if you add to much water at the start it may not thicken.

Pan juices and corn flour

I hope the tips on this site were helpful.

I was going to say what MoM93821 said.

I will be watching the answers!

I did this last night with our roast lamb! it was delicious! i used the pot that id done some veges in so it was like a little vege stock too (not enough juice for 4 adults and 3 kids) and then added the juice from the pan with a little bit of flower and beat with a whisk yummo!

My mother in law was the best at this! You cook your meat in a pan, remove when it’s cooked. Place pan on stove top, add some flour, stir and cook 1-2 mins. Then she added the water from the boiled veggies and stir to combine, avoiding lumps, until thickened. Add more water til desired consistency. She sometimes added extra sauces for more flavour

The good thing about home my made gravy is it takes good and has less salt.

Use the juices from the roast, a little flour, water and season to suit your taste. I make it in the tray immediately after the roast is out and on a plate.

Simply stir seasoned plain flour into the roast juice/fat over high heat until it develops a VERY dark brown in colour. Gradually add water, while stirring, until you achieve the consistency you like.

i think you use the juices from the roast and combine with cornflour and simmer until the right consistency.