Required for Preparation: Water 4 quarts, Gravy Mix 24 ounces, BRING 3 quarts of water to a FULL ROLLING BOIL. COMBINE 1 quart of cool tap water and 1 package of Gravy Mix in a separate container. MIX with a wire whisk until lump free. POUR water and Gravy Mix blend into BOILING WATER. STIR until gravy returns to a BOIL. SIMMER for one minute while stirring constantly. REMOVE from heat. POUR gravy into serving container and maintain internal gravy temperature at 165F during service. NOTE: For multiple batches, follow the same instructions and be sure to return prepared gravy to a BOIL. FOR SAUSAGE GRAVY: After step 4, STIR in 8 to 16 ounces (depending on individual taste) of chopped, cooked sausage and drippings. STIR until gravy returns to a BOIL. REMOVE from heat. POUR gravy into serving container and maintain internal gravy temperature at 165F during service. SMALLER QUANTITY PREPARATION: SUBSTITUTE these quantities and follow the same instructions. Rapidly Boiling Water 3 cups, Cool Tap Water 1 cup, Gravy Mix 1 1/2 cups Yield: 37 fl. oz.