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Here is all you need to know on a roux.
2 tbsp of flour + 2 tbsp of fat will thicken about 1 cup of liquid. When ever I go for a gravy, I don't leave anything to chance, I just use butter and not the grease from the pan.
2 tbsp of butter in a sauce pan on medium heat until all the water boils off, turn down to low and then begin wisking in your 2 tbsps of flour. You know you are ready for the liquid (always keep back a little of the liquid) when it has a slightly "nutty" smell (approx 5 min) this is your roux, add the liquid continue to wisk until it reaches a boil you can turn the heat up a bit but not too much you don't want this to clump.. If your sauce is too thick you can add some of the additional liquid to thin the gravy.
You know you have the right consistency when it will coat the back of a spoon and you can run your finger down the middle of the spoon back and the gravy does not run into the uncovered area.
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"I've got a lot of friends who don't know how to cook, which I could never understand because not knowing how to cook is like not knowing how to fuck." --Robert Rodriguez
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