•  Measuring Spoons
•  Measuring Cup
•  1 Qt. Glass or Microwave safe plastic bowl with cover.
•  Wooden Spoon or High Temp Rubber Spatula
•  Wire Whip
•  Fine Mesh Strainer

•  2 tbsp butter or margarine 25 ml
•  2 tbsp flour 25 ml
•  Salt and pepper to taste
•  A few drops of browning or soy sauce, optional (reduce salt if adding soy sauce)
•  1 cup roast drippings* 250 ml

1.  Heat butter in a small glass bowl at P7 30 - 45 seconds, or until melted.
2.  In a 4-cup (1 L) bowl, combine melted butter, flour, salt and pepper.
3.  Cook at P10 2 - 4 minutes or until bubbly and brown. ALLOW TO COOL before adding drippings
4.  Deglaze your roast pan drippings using stock or broth
5.  Stir in browning sauce.
6.  Gradually add drippings. Stir until smooth. Cover the bowl
7.  Cook at P7 21/2 - 4 minutes, or until gravy is thickened; stir twice.
8.  Strain the mixture
9.  Makes: 1 1/4 cup (300 ml)
10.  * If necessary, add broth, milk or water to roast
11.  Drippings to equal 1 cup (250 ml). If using milk, Cook at P4 3 - 5 minutes.

Mirepoix or "Aromatics" such as carrots celery and onions should be in the pan during the roasting process. Make the sauce with these vegetables and strain them out when finished. It will add complexity and flavor to the sauce.