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White Gravy

Ingredients:​

  • 2 tablespoons butter or fat drippings (bacon fat or sausage drippings work well)
  • 2 tablespoons all-purpose flour
  • 1 to 2 cups milk (depending on desired thickness)
  • Salt and pepper to taste

Instructions:​

  1. Melt the Fat: In a skillet or saucepan, melt the butter or fat drippings over medium heat.
  2. Make the Roux: Once the fat is melted, sprinkle the flour evenly over the fat. Use a whisk or spoon to mix the flour and fat together, creating a roux. Cook the roux for about 1-2 minutes, stirring constantly, until it becomes fragrant and lightly golden in color.
  3. Add Milk: Gradually pour in the milk while continuously whisking the mixture. Start with about 1 cup of milk and adjust based on your desired thickness. Keep whisking until the mixture is smooth and well combined.
  4. Cook the Gravy: Continue cooking the gravy over medium heat, stirring constantly, until it thickens to your desired consistency. This usually takes about 5-10 minutes. If the gravy becomes too thick, you can add more milk to thin it out.
  5. Season: Season the gravy with salt and pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust according to your preferences.
  6. Serve: Once the gravy reaches the desired consistency and seasoning, remove it from the heat and serve it hot over biscuits, fried chicken, mashed potatoes, or any dish you like.