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Perfect Gravy every time. It tends to be more translucent in colour than gravy made with flour but it tastes just as good.

Use the pan juices of whatever meat you have roasted.


Pour into a saucepan and heat. Add some water (about a cup) or until you have enough gravy.


Mix some potato flour in a small bowl with a little water until you have a smooth paste. (About one heaped teaspoon, more if you have more liquid/pan juices)


Add to hot pan juices and stir until gravy thick.  Add more water if you want to make more gravy


Add seasoning to taste.