[footfootfoot]

My gravy recipe:
get the fat away from the other liquid
to the other liquid add stock.
heat the fat in a cast iron pan and add white flour to make a stiff roux
stir constantly with a whisk.
constantly, I mean it.
when the roux turns as brown as you like your toast, rapidly whisk the liquid/stock mix into the roux. whip it like a red headed stepchild to keep it from getting lumpy. (I think each tablespoon of flour will thicken a cup of stock--google this, I'm not sure)
soy sauce makes a nice substitute for salt, if you swing that way. It adds a nice dimension.

herbs, of course. you can sort that out yourselves.