How to keep gravy more liquidy?

"How to keep gravy more liquidy?"

It usually comes down to the fat. I make a lot of gravy here in Calgary, and tallow sets firmer than butter as it cools, so a gravy that pours fine in the pan can turn almost solid on the table.

Serve it hot, while it still pours, and go leaner on the fat to flour when you build it. Then, right before serving, whisk in hot stock. That loosens it right back up without thinning out the flavour.

Finish with a knob of butter at the end. It melts in and gives the gravy its gloss.

Asked on r/Cooking

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