How do you make gravy?

[Corriewatcher]

I know how to make gravy from the fat of a Sunday roast, but how do you do it at other times without resorting to the instant variety? I don't mind using stock cubes, but I find the instant stuff pretty yukky. Thanks in advance.

Stock cubes, potato/veg water (or from kettle) then some cornflour mixed with water to thicken.

You can add flavourings before you thicken - worcester sauce / marmite / meat juices / wine etc.

Make it in the pan you cooked the meat in (so the roasting tin if a roast, the frying pan if sausages, the grill pan if chops). pour off the fat leaving the gooey bits and burnt bits. Then add liquid (veg water, stock cube, wine). if you want to thicken it mix corn flour in a cup with some cold water then add to the pan. You can make a nice onion gravy if you fry some onions in the pan before adding the liquid.

Thanks very much - will give it a go!