Step 1

Pour off all but 2 tablespoons of fat from skillet, retaining any browned solid bits in the pan.

Step 2

In a large skillet, add 2 tablespoons of fat from pan drippings. Scrape solid, browned bits from the original cooking pan and add them to the skillet (skip this step if you don't have a fine-mesh strainer).

Step 3

Heat fat over medium-high heat. Bring to a simmer and cook until any solid bits in the drippings are well-browned. Add flour and whisk until lightly golden, 30 seconds to 1 minute. Slowly pour in the water/broth/milk, whisking out any lumps as they form.

Step 4

Whisk continuously until thickened, 5 to 8 minutes. Add butter and, if desired, lemon juice to taste—just enough to brighten up the flavor a little. Add salt and pepper to taste.

Step 5

Strain gravy through fine-mesh strainer if desired. Serve and enjoy!