Basic gravy

29July 2013

This weekend I made biscuits and gravy… Well I made the biscuits and Joe made the gravy. Gravy has always been something that I have been afraid of. Joe on the other hand makes wonderful gravy, and he really does make it look easy. So here it is a basic white gravy. This is the start to any gravy including cheese sauce.


2 TBSP butter

2 TBSP flour

2 Cups milk

Salt and pepper to taste

You put the butter and the flour in a pot/high edge pan. If using a double boiler we always do the rue in a pan on the stove and transfer it to the double boiler. Turn on medium heat and cook down the flour and butter. Stir with a whisk constantly, don’t allow to burn. I do a lot of cooking by the smell of things. So you are looking for a light  brown color and a nutty smell.


When you get to the correct consistency and smell add the milk.  Stir constantly until it thickens. This is your basic white gravy. Not very exciting… but this is the basic plan for all gravy.  This is the start to our cheese sauce for Mac n cheese. You can make country gravy just exchange the butter for sausage drippings or a combination of both.  Where you go with it is all up to you.

A little side note: I have made this with unsweetened almond milk and it was yummy. You can also use corn starch/ rice starch for a gluten free gravy.

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