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INGREDIENTS:

3 tablespoons butter

3 1/2 tablespoons flour

2 cups milk, whole or 2% (I must use milk with higher fat content)

1 teaspoon salt

2 teaspoons black pepper (I can adjust to taste)

 

DIRECTIONS:

  1. In a small saucepan over medium heat, I’ll melt the butter and add the flour, whisking the mixture together.
  2. I’ll let the flour and butter cook for 1-2 minutes to eliminate the raw flour taste.
  3. Whisking in the milk until smooth, I’ll let the mixture start to thicken. Then, I’ll reduce the heat to medium-low, continuing to whisk as the gravy thickens.
  4. I’ll season with coarse or kosher salt and black pepper to taste.
  5. Starting with the recommended amounts, I’ll adjust the salt and pepper to my liking.
  6. If the gravy is too thick, I’ll gradually add milk to achieve my desired consistency.
  7. I’ll serve it immediately.

Note: The gravy will naturally thicken as it cools. For reheating, I’ll heat it over medium-low heat and add milk if needed to thin it out in case it becomes too thick.

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