Easy Homemade Gravy

In 1/4 c. of butter or meat drippings, add a roux of 1 c. water shaken well with 1/4 c. flour. Strain roux into the pan with drippings, add 2 t. bouillon and 1 c. more water. Whisk well, cook and stir until thick. Adjust the water to the thickness you like.