My father taught me how to make gravy. Growing up in New Orleans, he worked as a chef around a lot of French cooking. He had plenty of praise for “browning flour.” He called browned flour “roux.” Browning flour takes a little skill because it burns easily. The best skillet to use is cast iron, along with a metal spatula to scrape the flour so it doesn’t burn. A quarter cup of flour is all you need. More finesse is needed to add liquid to the flour but hang in there. You can get the lumps out. Add the liquid slowly and make sure it’s not hot. Cold is best. It will become a paste and with more liquid, it will become the desired gravy consistency. The liquid should be flavorful. Soup stock is preferable, the tastier the better. You can either make your own or purchase it. To turn it into acorn gravy, you only need to add a quarter cup of acorns that has gone through the leaching process I explain in my book.
Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns. Find it here: http://www.amazon.com/Acorns-Eatem-How–Vegetarian-Cookbook/dp/1491288973