Life, like gravy, just takes a little stirring to get it all smoothed out.
Growing up I learned to cook from the best- Mama, aunts, uncles, old ranch cooks, etc. One thing they taught me was they never used a recipe. Cooking was all about sight, touch, smell and taste. I learned to measure with a dab, a pinch and a little bit more. Now for some folks, including my wife, this is tricky.
White gravy was always one of those dishes that never had a recipe. I never measured the amounts- it just called for milk, grease, flour, salt and pepper… and you just stir until it’s right. Well, Shannon finally told me I had to come up with a measurable recipe for gravy. Yes dear.
Now I ain’t making no promises that you won’t have to alter this a little. Gravy can be a temperamental little bugger. But never give up on a batch of gravy, because it can always be brought back to life. Just do it like Mama, with love, and it’ll all work out.
Watch the step by step video….
1⁄2 cup bacon, sausage, or other meat grease
5 tablespoons all-purpose flour
1 1⁄2 to 2 cups milk, warmed
Salt and black pepper
1. Heat the grease over medium heat in a large cast iron skillet.
2. Sift in the flour and let it come to a boil for around 2 minutes, stirring and mashing down constantly with a flat spatula.
3. Slowly stir in 1 cup of the milk and bring back to a light boil. Continue stirring until the mixture is smooth and reaches the desired consistency, about 2 minutes. You can add more milk or water (best if warm) to thin the gravy, if necessary.
4. Season with salt and pepper to taste. Serve hot.
TIP: A lot of times on ranches I use canned milk, which gives a very rich flavor, but sometimes I add a little water to thin it. You can also use heavy cream for a richer taste.