If it was a lighter colored gravy it may have been a RUE based gravy over a cream/milk base
Rue is simple to make but easy to mess up Classic Rue is 50/50 mix of flour and butter ( I love gravies)..
.So in a soup / sauce pan I start with 1/4 cup of butter in a pan melt it mix in the flour slowly over medium heat until smooth and bubbly... about 5 minutes If undercooked it will taste Floury...If you burn it you'll know...It will darken considerably... Do this while your meat is resting
De glaze your meat pan...I like a Gravy with kick...So I add fresh cracked pepper/garlic/onion, a pinch of oregano/Basil/parsley... (coarse ground) to the meat pan...crank up the the heat... When the goodies in the pan are sizzling...almost smoking Add your choice of wine, brandy , water, My favorite is 2/3 SAKI 1/3 water
mix about a cup MINIMUM...Stirring and getting ALL the crunchy's off the bottom of the pan..When you got all the Crunchy's loose turn down the heat and transfer to your Rue pan slowly while stirring constantly with the pan on low to medium Bring to a light boil...I tend to put the coal to it... It needs to come to a light boil to thicken Then simmer a couple of minutes...If it's not thick enough you have 2 choices... make more rue in a separate pan large enough to hold the gravy mix or to add a cornstarch mixture...I cheat and do the latter Just follow the instructions on the box...It won't take much just a table spoon or so
I didn't give you any specific measurements, Cuz I'm not sure what your tastes are... I only meant this as a guide to get you in the right direction
Hope it helped..It's old school