pan gravy, from sausage, pork chops, or chicken or turkey drippings.
Cast iron skillet works best. After frying the meat, add enough white flour and mash with a fork to absorb the fat. (Drain off some fat if there is too much.) Scrape the pan to include the bits of meat stuck to it, and make sure the flour is all mixed with fat (avoids lumps that way). Slowly pour in milk as you whisk the fat-saturated flour with a fork or wire whisk. Add enough milk or milk and water to get the right consistency, then simmer while stirring until it tastes 'right'. Add salt and pepper as needed. If you get too much salt in, slice a potato and add some slices to absorb the salty flavor, removing before you serve. Pour over biscuits, pork chops, mashed potatoes, etc.

Here's an 'ethnic' recipe from the way a friend in El Salvador showed me how to make her version of guacamole.
Mince half an onion. Mash one ripe avocado, gently to keep the color from darkening. Mix with fresh lime juice and a bit of heavy cream (not sour cream). Add picante sauce if you like it spicy (that could be tobasco, here), salt and pepper, and if you want, diced tomato.