Contributed by: David LaFerney
Source: Probably Prehistoric. My Mother, Grandma Crockett and Shirley’s Granny Wilmoth all made this, but I think my friend Hal Brown actually taught me how to do it.
1) If you are guessing at the measurements as most Grandmas do remember that it is far better for the gravy to look thin than for it to be too thick.
2) “Salt and Pepper to taste” don’t you hate that phrase? Just remember it’s better to under do it than to over do it, but if you aren’t crossing the line every once in a while then you also aren’t ever getting it just right.
3) You can use this same technique to make gravy to go with any meal, just use the fat that comes from your meat entrée. If you want less milky looking gravy then use broth instead of milk.
If you make this recipe using butter as the fat, you will have one of the French “Mother Sauces” that can be used as the base for all kinds of soups and sauces. For example, add to broccoli and grated cheese and bake until brown. Or, add cooked chicken, noodles and grated cheese and bake. Or, use more liquid to make it thinner, add cooked chicken, and noodles and or veggies for chicken harvest soup. Etc.