Can someone please give me a simple recipe for white gravy?

Question

I didn't yield many good results from my search. I just want a simple white gravy, or a gravy that would be good to serve with country fried steak. I know the usual base is milk and flour, but should I add drippings from the steaks to it? What seasonings do I add? Is salt and pepper adequate? I assume that I should mix it together first before putting it in the pan, because the first time I made it, I put the milk in first, gradually adding the flour - turned out very lumpy.

Answer 1

A white gravy--or country, or sawmill gravy is one of the easiest to make.

Yes, use your pan drippings...they will make it taste so much better. Turn your stove on medium high heat, or a medium flame. To the drippings add 2-3 T of butter and let it melt. To this slowly add flour till the flour has absorbed all the liquid and it looks like a sticky paste. Next, slowly stir in 1-2 c milk, with a wire whisk or a gravy whisk till the flour paste has dissolved. Keep stirring while the gravy thickens--this should take only a few minutes. When the gravy thick enough to your taste, transfer it to a dish, or put your steaks back into the gravy for service.

This recipe can be expanded or contracted by adding more butter, milk and flour to you pan drippings. You will also want to add the seasonings of your choice, like salt and pepper, etc. It also works great for biscuts and gravy and with fried chicken.

Good luck.

Answer 2

To make the gravy, pour off all but 2 tablespoons of the oil in the skillet, leaving the browned bits. Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes. Remove from the heat and gradually whisk in the milk. Stir in the salt and continue to whisk until thickened, about 1 minute.

Answer 3

with a bit of bason drippings, or sausage drippings or even 3tbls. of real butter you have that sizzle in a saucepan. then sprinkle a bit of flour, a handful is you want atleast 3cups.then turn down the heat to low, with a wisk or fork, stir the flour into the grease or butter. this is a rue, and then making sure the rue is creamy and has no lumps you THEN add milk, about a cup at a time, then raise up the heat to med. hi. and wisk till it gets thick right before you eyes. i make this very well for some reason lol and i make it without a recipe. so i hope this was clear. good luck!

Answer 4

yes, add the drippings, w/o adding the fried extras at the bottom of the pan if you can help it (a little won't hurt, but don't dump all of it in there). but the drippings is what you need to give it flavor. salt & pepper to taste. you have to mix the flour & COLD water together, then mix in the a pot w/ the drippings & the salt & pepper & bring to a boil, then turn off so it doesn't burn, as soon as it starts boiling. it's that simple.

Answer 5

Cream gravy
Ingredients:
Two tablespoons of pan drippings, bacon grease or vegetable oil
Two tablespoons of flour
1 1/2 cups of milk
1 teaspoon of cracked black pepper
Salt to taste.

Method:
Combine fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a dark roux is formed.
Add milk slowly to skillet, and mix with roux using either a whisk or wooden spoon (be sure and press out any lumps).
Turn heat to low and continue stirring until mixture is thickened, a couple more minutes.
Add pepper and salt to taste.
If gravy is too thick for your taste, you can thin it by adding either more milk or water a tablespoon at a time.

Answer 6

Use cornstarch inside of flour. Yes use the drippings, you can also use boil-on cubes in place of the drippings.