Gravy (advice needed)

[saute86]

The trick to a good gravy is you almost have to burn it when you brown the meat and the trinity. Add water or stock and cook it down to almost dry. Add more liquid and repeat. Then add double the liquid that you want in gravy then reduce it by half. This procedure creates the fond which makes a dark gravy and concentrates the flavors. Like previously stated if done correctly you won't need a thickening agent. I like the gravy mix because it ads flavor.