How do you make gravy?

[Downwind]

Take a 1/4 cup of flour and add a cup of milk in a quart size jar/container and shake it up till there are no lumps. Add this mixture to about a 1/4 cup of the left over grease/oil from whatever you fried. Keep stiring over med/low heat till it thickens. You may have to add more milk so it does not get to thick. A little salt and a lot of pepper and you are good to go.

[Traildust]

dont use flour....use corn starch, dissolved in a little water = no lumpy gravy

[SLICE & DICE]

2 TBSP FLOUR
2 TBSP of fat (butter, oil, bacon grease, whatever)
1 cup of liquid (milk, chicken stock, water...etc.)

brown the flour in oil for brown gravy
pour in liquid bring to a boil then reduce to a simmer stirring constantly until thick
season to taste

[47]

Step 1. Clear my throat...

Step 2. Turn my head toward the kitchen...

Step 3. State very plainly, "Hey...make some dam*#$ gravy while you're at it."

Step 4. Keep an eye out for hot, flying objects for at least the next 5-10 minutes.

[axisbuck24]

Deb is right, making gravy takes a try or two to perfect.
I never use plain vegetable oil, unless it was used to fry chicken or chicken fried steak. For white gravy (say for biscuits), I use bacon or sausage drippings left over from frying those- or butter if for some weird reason you aren't having a breakfast meat with your biscuits. Your ratio of flour to grease drippings should be approximately the same, though I would err on the side of a tad bit more grease than flour. It should look like loose wet sand in the skillet.

Be sure your grease is hot when you add the flour.

Be sure you COOK the flour in the grease before adding the milk - don't burn it, keep it stirring (it won't take long - this step is the one most newbies have the most "guessing" trouble with) until the flour takes on a slight tan tinge.

Add the milk, and probably more than you think you need - keep the heat pretty high...a little past the middle flame (I only use gas) . I don't know how much milk to tell you, frankly...this is another step that just comes with experience. It will look pretty liquid at this point.

Keep stirring with a slotted spoon, being sure to scrape up the bottom into the mix. Cook until you reach the desired consistency.

Season with salt and lots of pepper and garlic powder if you want (I only use S& P for biscuit gravy myself).

For chicken fried steak gravy, do add garlic (S&P, of course) and maybe a little onion powder and about a half and half mix of milk (yes, whole milk is best) and chicken or beef broth. Be fairly sparing with the salt at first..and taste all along the process. You can always add salt later, but you can't take it out. I'm not sure you CAN add too much pepper, though

Good luck!

Martha,
What time is breakfast being served at your home?

[redneck82]

2 TBSP FLOUR
2 TBSP of fat (butter, oil, bacon grease, whatever)
1 cup of liquid (milk, chicken stock, water...etc.)

brown the flour in oil for brown gravy
pour in liquid bring to a boil then reduce to a simmer stirring constantly until thick
season to taste

x2

[cosmiccowboy]

1/2 roll of hot breakfast sausage in a big cast iron skillet. Cook completely to brown crumbles. Add 3 heaping tablespoons of flour. Stir for 2-3 minutes. Flour will stick to sausage and brown. Keep stirring till flour is medium dark brown. Add milk. Add Black pepper, salt, and fajita seasoning. Stir till all flour lumps are absorbed. Keep adding milk till you get the right consistency. Makes enough gravy for 8-10 hunters for biscuits and gravy.