have met my match. white gravey.

[bc toys]

fry you up some bacon or sausage drain off some of the grease and add some flour = amount grease and flour steer around then add whole milk about 1 cup and about 1/4 cup of can milk salt & pepper might have to add more milk if it is to thick for you don't be afraid of the salt & pepper good luck slow

[razorback]

If you want gravy for 1 or two people, this is what I do.
Bacon or sausage grease: about two tablespoons.
flour: about two tablespoons.
with grease hot I add the flour 1 tablespoon at a time. I stir with a fork to mix the grease and flour to form a paste.
To me the key is to have the grease completely absorbed into the flour.
I add the milk stirring constantly until the gravy starts to thicken. Be patient. Then salt and pepper to taste.
Usually have skillet on medium heat.....Larry

[Socal Tom]

Go to then store, buy the packet of white gravy mix, follow instructions on the back. ( don't tell me secret) [WINKING FACE]

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[greygoos]

Equal parts grease or melted butter to flour. When grease is hot add the flour and cook while stirring until it turns a golden brown. This cooks the flour. If you put the milk in too soon the flour will be raw and you will taste it. Add the milk and keep stirring until thick. Recipe: I tablespoon of Butter, 1 Tablespoon of flour, 1 cup of milk. Salt and pepper to taste.

[ELM]

All this talk about gravy is making me hungry for biscuits and gravy
But I still haven't found a good biscuit recipe I like.

[capnTelescope]

Keep trying, you'll get it eventually. If all else fails, try Pioneer Brand gravy mix. Just add water. Surprisingly good stuff.

[Dan242]

Stir often, almost constantly, cook on low a heat as needed to bubble it, cook for at least 10 minutes to remove flour taste, What I've learned making gravy

[swoody126]

it'z so easy even a 10yo kid can do it

use whichever recipe, above, you choose and just DO IT




bacon grease, flour, milk, pepper, big skillet, fire, stir constantly...

¿ WHAT CAN GO WRONG ?

sw

[KCStudly]

When I do white gravy (bechamel sauce) it is usually as the starter for a cheese sauce to make mac and cheese; but it is the same thing. I use the old Betty Crocker recipe.

In a medium sauce pan melt the butter or fat over low heat. Season and saute 1/2 a small onion or a whole shallot diced fine. Stir in the flour. Stir constantly while cooking the flour. You want some color and nuttiness to get rid of the raw flour flavor. At first it looks all jagged and torn, but eventually it will smooth out and get bubbly. Remove from heat and add milk, then return to medium high heat, stirring constantly until it just starts to boil. You will get a couple of big bubbles at first, then a few at a time; that's it, now go 1 min more stirring constantly (I use a wooden spatula with a straight edge so that I can keep what is on the bottom moving constantly, the tip of a spoon doesn't cover as much area at a time). Remove from heat and you're done.

Off the heat, stir in 8 oz of really sharp cheddar (Cabot's Seriously Sharp) cut into chunks or shredded for a kick butt cheese sauce.