Preparation:

In large skillet, preferably after frying bacon, sausage or streak o lean, place meat drippings or oil add salt and pepper.

When grease is hot, stir in flour. With wire whisk or large spoon, stir flour mixture (roux) constantly until it begins to change to a delicate yellow color.

Pour in milk, starting with 4 cups. Be careful, this will steam up. Add more milk as your gravy thickens. 5 cups of milk makes a thick gravy, 6 cups will make a thinner but nice gravy.

For a browner gravy cook roux til it becomes the color or roasted peanuts then add milk.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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