On Sun, 04 Apr 2010 18:00:49 -0400, piedmont > wrote:

>Not an expert on gravy and need advice, I got basically pure fat
>drippings from my pork shoulder, I was thinking to dilute 1/2 cup of fat
>with 1/2 cup of milk, then use that for gravy, am i off target, usually
>I use dripping from a bird but the pure fat is throwing me off.

You don't use all that fat for gravy... pour most off reserving maybe
an ounce to blend with a bit of flour. The gravy is made by
dissolving the fond with some sort of liquid; stock, wine, beer, even
water... I'd not choose milk for fresh pork but some do... scrape and
stir while gently heating until all fond is dissolved, then heat some
to reduce a bit if necessary, then add the fat with flour back a
little at a time to thicken.