White Cream Gravy
There are few foods that speak of Southern America more than cream (actually whole milk) gravy. It's ladled over mashed potatoes, fried chicken, country fried steak, and the morning biscuits. While this recipe is written for "white" cream gravy, you can always brown the roux a little to make tan or brown gravy, if you like.
Recipe makes 6 to 8 servings.
3 Tablespoons of bacon grease, or other frying fat
3 rounded Tablespoons all-purpose flour
1-3/4 cups milk
salt and black pepper to taste
- In a cast iron skillet, heat the frying fat (from frying chicken, chicken fried steak, bacon, or sausage). Add flour and whisk for about 1 minute, or until smooth and bubbly, being careful not to let the flour brown.
- Add milk slowly and bring to a boil. Reduce heat and simmer, stirring constantly, until thickened. If gravy is too thick, add a little more milk until it is the consistency desired. Salt and pepper to taste.
- Season to taste with salt and pepper and serve immediately.