MILK GRAVY
MAKES 1-1/2 to 2 CUPS
INGREDIENTS
- 2 tablespoons oil, butter or bacon grease
- 2 tablespoons all-purpose flour
- 1 to 2 cups milk
- Salt and pepper to taste
Heat a medium skillet over medium heat. Add the oil and heat slightly. (If using a pan in which meat was prepared, remove the meat, drain off all but 2 tablespoons of the fat from the pan and continue.) Add the flour and whisk vigorously to combine with the oil. Reduce heat to medium-low and continue to stir until the flour mixture is well blended, about 5 minutes. For more flavor, continue to cook until the mixture lightly golden, about another 5 minutes. Gradually add the milk, about 1/4 cup at a time, whisking vigorously to combine with the roux before adding more. Reduce heat if it is cooking too fast. Continue to gradually add the milk until the desired thickness, keeping in mind it will thicken more as it sets. Taste for seasoning. If you can't use the gravy immediately, remove from heat. Return to a medium heat and whisk in some more milk when ready to use.