Originally Posted by Jeekinz
flour, butter slurry made in a coffee mug.
Don't you mean a flour, water slurry? A flour/butter combo is a roux, which needs to be cooked before adding anything.
I do mine the same as Jeekinz too - using a slurry (flour/water). OR, if you don't have much grease in the pan you can heat the grease you have, add enough flour to make a roux. Heat the roux for about 3 minutes to remove the flour flavor, then, while constantly whisking, add your liquid, be it milk, chicken stock, beef stock, turkey stock, water, etc. You can always use a slurry to thicken if you had to add "too much" liquid to make more if you need to.