Gravy

Use the meal you're pairing this gravy with as your guide. For example, a lighter meat like chicken will require lighter ingredients, so stick with white wine or a lager for deglazing. Perhaps you don't need any extra umami but lemon juice is a good choice. Avoid a strong blackberry jelly.

Remember to whisk everything as you're going and don't add too much of an ingredient all at once

Heat up the fat

Add in diced veg (i.e. onions, celery, mushrooms etc.) and saute for 5 min. At tail end of this add in any garlic.

Add tomato paste (optional)

Add the thickener and mix and toast it

Add the deglazer and reduce

Add the liquid

Add in the rest of whatever you're using (jelly, acid, alcohol, umami, herbs, spices)

Reduce the liquid by at least half so that it thickens suddiciently (approx 10 min rolling boil)

Skim off any impurities

Pour gravy through a fine sieve

Then add ingredients that don't boil well (dairy, mustard, jam)