Easy Gravy

Gravy is one of those things that was tricky for me to learn.  I tried so many different ways and it seamed like every way turned out different.  It was either runny, or clumpy, or tasted goofy.  This has been my lifesaver recipe.  Plus it's easy to remember...

Easy Gravy
1 Tbsp Butter (or shortening/bacon fat/pan drippings)
1 Heaping Tbsp flour
1 cup milk (or broth/juices from roasted meat)
salt and pepper to taste

In a heavy bottom saucepan melt butter/grease.  

Add the flour and whisk in a little at a time until smooth to make your roux.  

Cook a minute or two to get rid of the raw flour taste.  

Add the liquid all at once and stir to break up the roux.  Add salt and pepper to taste.  

Bring to a simmer and cook for a minute until thick and will coat the back of a spoon.  

Serve immediately or reduce heat and simmer, stirring occasionally until ready to serve.

 

That's it, super easy, pretty much fool proof gravy/white sauce.  This milk gravy is also a great base to cream soups like clam chowder or potato soup.

Easy Gravy

1 Tbsp Butter (or shortening/bacon fat/pan drippings)
1 Heaping Tbsp flour
1 cup milk (or broth/juices from roasted meat)
salt and pepper to taste

In a heavy bottom saucepan melt butter/grease.  Add the flour and whisk in a little at a time until smooth to make your roux.  Cook a minute or two to get rid of the raw flour taste.  Add the liquid all at once and stir to break up the roux.  Add salt and pepper to taste.  Bring to a simmer and cook for a minute until thick and will coat the back of a spoon.  Serve immediately or reduce heat and simmer, stirring occasionally until ready to serve.

This recipe is incredibly versatile.   Just keep your ratio of grease/flour/liquid the same and you can mix and match, add your favorite herbs or whatever sounds good.