Making a great gravy

I don't want thick, dark gravy with my roast. I simply use the juices from the roasting pan after draining off the fat, add the appropriate Knorr cube, some water and mix all together. The stock cube compensates for the lack of sedement from the meat. Pour it all into a pan, adding more water if you like. Then pour in a little olive oil to emulsify the gravy. The olive oil will glaze the liquid. Reduce the sauce down, no need for flour.