Hi Hilary,

I've used arrowroot successfully, it's good, but it does have a few more carbs than you might want to "waste". You can also use the Thick n' Thin, but you might want to try this:

Just use the pan drippings (add water, stock or canned broth if you need more finished product) - bring it to a very low simmer, add a few pats of butter, one at a time - whisking constantly. Reduce the sauce while whisking some more, add some cream to finish and voila!! It's a lovely brown gravy, just like Mom used to make (only Better!!)

Give it a try - I use with all kinds of meats and poultry and I've never had a complaint

Have fun!

Holly