Basic Gravy

1T fat (butter, oil, drippings)

1T flour (cornstarch for clear sauces)
1C liquid (water, broth, milk)
seasonings to taste, including salt and pepper

Bring fat to bubbling over medium high heat.
Add flour to make a paste.
For light gravy, cook for 2 minutes, for darker gravy cook until mixture is the color of a penny.
Add liquid all at once, and whisk to break up any lumps.
Bring to a full rolling boil for full thickening, salt and pepper to taste.
Add herbs, onions, wine, use flavored oil... whatever you think will go with the dish you are serving!

Meatloaf gravy:
Using above measures, make gravy with drippings or butter, let flour brown a little, and use beef broth for the liquid (or 1 cup water with 1T beef bouillion granules). Add dried minced onion and parsley to taste.
Turkey gravy:
Use drippings and turkey or chicken broth (or bouillion). Use sage and dried minced onion. You can add poultry seasoning as well which tastes great, but turns the gravy green!

Cream gravy:
Use sausage drippings and milk. Actual cream can be used, but it is VERY rich.

Add cheese to basic sauce for veggie topping or macaroni.
Use milk and add thyme for chicken casserole.