Note: It's really easy to make healthy gravy for your mashed potatoes, open-faced hot roast beef sandwiches, turkey and meat loaves.

Here's the scoop.

Start with very flavorful defatted stock: chicken, beef or turkey, depending on its intended use. (If necessary, boil the stock down to concentrate the flavor.

But be sure to chill it before making the gravy to avoid lumps.) For each cup of stock, whisk in 1 tablespoon of cornstarch until dissolved and smooth.

Bring the stock to a boil, whisking constantly and cook until glossy and thickened.

If desired, stir in some pureed cooked vegetables such as carrots, parsnips or onions, to give a little more body and even more flavor.

You can also make a no-fat gravy using unbleached flour (1 1/2 tablespoons per cup of stock).

Place the flour in a small saucepan and whisk in enough defatted stock to make a smooth paste.

Gradually whisk in the remaining stock.

Bring to a boil, whisking constantly and cook for an additional 2 minutes or until thickened to a gravy consistency.

Again, you could add cooked, pureed vegetables, if you would like a little extra depth of flavor and a thicker consistency.