Country Gravy

By Brie

"This is my mother's recipe I grew up with. It is very tasty and is great with biscuits and sausage."

Ingredients

• 1/2 cup vegetable oil
• 3/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 cups milk

Preparation

Step 1

Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

To have a good flavor this needs to be made with bacon grease (or sausage drippings), then it will taste like Mom's! If you're going to indulge in something this heavy and fattening, you may as well do it all the way! I think it is better not to brown the roux, just let it bubble for a few minutes to get the rawness out of the flour and then add the milk... it's supposed to be white. I love this gravy over biscuits because I'm just not a sausage gravy person. I crave it on Sunday mornings, but I'd eat so much that it's become a Christmas morning treat and that's about the only time I let myself have it. So good!

Very simple and easy recipe to make! The only complaint is when tasting it, the gravy tastes really flourly ... so I kept adding other spices like a pinch of garlic salt and more pepper. However, the best way to taste is to add chicken or beef buillion to the gravy! Easy and delicious!

This is a good start thats why I gave it a 3 star rating. You have to use butter, and when you mix the flour with the butter you should let it sit for at least 10 min. or longer to let the butter and flour mix well. Or your gravy will taste like flour.

Can always add sausage(cook before gravy) or mushrooms, or chipped beef, etc...Can serve over vegetables, too.