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  • White gravy

    1 vote
    White gravy
    Prep time:
    Cook time:
    Servings: 6
    by Candice Goodyear
    54 recipes
    		 >
    My mom and dad always made this gravy from scratch, I guess I have gotten lazy over the years and started using package gravy mixes. Using making this after frying beef liver or something along that line. Dad always saved the grease left from bacon refrigerated of course and used it to make the gravy. the bacon grease gives this gravy more flavor.

    Ingredients

    • 2-3 tbsp bacon grease or bacon fat which ever it is called or 3-4 tbsp canola oil or olive oil
    • 1/4-1/2 cup flour
    • milk (3-4 cups)
    • salt and pepper to taste

    Directions

    1. Heat grease or oil in skillet on medium high heat
    2. when grease or oil is at the desired temperature
    3. sprinkle flour in using a fork or whisk to stir
    4. stir constantly until it is a clumpy consistency
    5. then slowly add milk until you have the desired amount of gravy
    6. reduce heat and let simmer to almost a slow rolling boil for about 5-10 minutes maybe a little longer
    7. until it is a thicker than soupy consistency but no lumps
    8. remove from heat; gravy will thicken more as it cools

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