This gravy is made in a pan that's already full of drippings, salt and tasty, tasty fat. It was posted to go with the Roasted Pork Tenderloin and Sauteed Chanterelles dinner but it can be made from any roasting pan. Add an additional 1/2 cup of liquids if there's not enough in the pan already when you begin.
1 Tbl butter
1 Tbl flour
1/4 Cup Mushroom stock (in addition to pan liquid)
1/4 Cup beer or sherry or marsala
1 Tbl mustard
2 Tbl lemon juice
Salt & Pepper
Make the gravy in the pork/mushroom pan (or other roasting pan).
Add the butter and the flour to the liquid in the pan, and whisk well to remove any lumps.
Bring to a simmer and add the liquids and mustard. Cook until thickened.
Salt and Pepper to taste.
Serve from the pan or transfer to a gravy boat.