Hi Helena, Well, I can pass along a couple of my secrets for great gravy! My Classic Pot Roast recipe has a wonderful tip for making creamy, lump-free gravy that is good for both beef and poultry garvies: Mix the flour for the gravy in a little bit of water (or stock) before adding to the meat drippings. To do this, put the flour in a small bowl and added 1 tablespoon of water, then stir with a fork or a whisk until all the flour particles are wet. Then add another 2 tablespoons water and whisk until smooth. (The secret is to add just a little of the water at first. If it is added all at once, the flour floats on top of the water and comes together in lumps.) Then slowly whisk the flour mixture into the pan drippings and cook, whisking, until the gravy is thickened and creamy. Another trick for a satin-y, delicious gravy:  Just before serving,  gradually whisk 1 to 2 tablespoons butter (cut into small pieces) into the gravy until well incorporated. Just a little bit of buttery goodness at the end makes a big difference!