Sour Cream Gravy

 Sour cream gravy

Hot meat or poultry drippings

1 tablespoon flour

½ teaspoon salt

½ cup dairy sour cream

After removing the roasted meat or poultry platter, pour the juices and fat into a glass measure. Skim off fat; return  2 tablespoons of fat to the pan. Blend flour into fat in a pan. Cook for 2 minutes. Add water to drippings to make 1 cup; stir into fat flour mixture along with salt. Cook and stir till thickened and bubbly; cook and stir for 2 minutes. Stir in sour cream. Heat through over low heat (do not boil). Makes about 1 ¼ cups