Classic Southern Gravy

It seems like some people are just born knowing how to make gravy from scratch while others struggle for years before finally succumbing to the heartbreak of gravy failure. If you think I am kidding around just bring a can of store bought gravy to the next southern dinner you get invited to.
No, please don’t. I can’t be responsible. Just read through and learn to make it right.

For this recipe you’ll need: milk or meat/poultry stock, fat (bacon grease, butter, drippings…whatever), flour, salt, pepper, additional seasonings as desired.
Real Southern gravy is rich, creamy, and an important part of the Southern food pyramid. It should be smooth as silk and rich as a Houston oil tycoon. Serve it hot over biscuits, potatoes, meat, or bread. Makes 2 cups.

  • 1/4 cup fat bacon fat is preferred -- no it's essential -- if you are making cream gravy
  • 1/4 cup all purpose flour
  • 2 cups whole milk, chicken stock, turkey stock, or beef stock
  • Salt and cracked black pepper to taste

  1. Add the fat to a heavy skillet, melting it if it's solid.
  2. Whisk in the flour until no lumps remain.
  3. Cook, stirring constantly, for 2 minutes, or until it starts to brown and smell a little like roasting pecans.
  4. Whisk in the milk or stock, a little at a time, stirring until smooth and no lumps remain.
  5. Bring to a simmer and cook, stirring constantly, for a few minutes or until it thickens.
  6. Taste and add salt and pepper plus any other herbs and seasonings you'll be using.
  7. Serve immediately.

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