White (Country) Gravy

I’m sometimes surprised when I hear of someone who doesn’t know how to make this, one of the most basic white sauces out there.

·         2-4 TBLspoon fat (butter, bacon fat, sausage fat, Crisco)
·         2-4 TBLspoon flour (1:1 ratio)
·         4-8 cups Milk
·         Salt
·         Pepper
·         Rubbed Sage
For two people use the smaller amounts of ingredients.  This recipe is a trial and error experience.  Once you’ve done it a few times you’ll figure out what the ratios are for your family.
Melt fat in a skillet.  
Add in flour and make a roué.  
Add in seasonings and brown slightly.
Once the roué is bubbling, SLOWLY add in the milk and stir to mix.  (Using a whisk works best for this entire process.)
Bring to a slow boil, stirring frequently to keep mixture from sticking to the bottom of the pan.  Allow to boil for 5-10 minutes.  If gravy does not thicken  in the boiling process mix 2 TBLspoon of cornstarch or flour with ½ cup COLD water or milk and mix well.  Stir constantly, preventing lumps from forming and bring back up to a boil.  Let boil for a few minutes then turn off heat.
Serve with biscuits and your choice of other breakfast foods.
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