On Mon, 05 Apr 2010 17:17:21 -0500, Damaeus
> wrote:

>In news:rec.food.cooking, brooklyn1 > posted on
>Sun, 04 Apr 2010 19:50:21 -0400 the following:
>
>> 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.
>
>I've found that 1/4 cup of fat, 1/4 cup of flour to make a roux, then 2
>cups of liquid makes a middle of the road gravy

Depends on the strength of the fond... no point in diluting further...
1/4 cup of flour is a lot, we're not making library paste.