In a pan over medium heat, melt the fat.

Add the flour to the pan and stir together.

Cook over medium to medium-low heat for about 7 minutes while stirring occasionally until the mixture becomes a nice toasty brown color.

Pour a small amount of cold stock into the pan with the toasted flour and fat, and add the salt.

Begin stirring the mixture to create a smooth paste. Once the stock is fully incorporated, add a bit more stock.

Continue adding the stock gradually, about ½ cup (1 deciliter) at a time, until all the stock has been used and you have a smooth gravy.

Stir in the cream and pepper.

Taste the gravy and adjust the seasoning as needed to suit your preference.

If you prefer a thicker gravy, continue cooking it for a few more minutes to let some of the water evaporate.

If you prefer a thinner gravy, add more stock to achieve your desired consistency.

Serve the gravy warm over your favorite dishes such as roasted meats, mashed potatoes, or vegetables.