Mom's Country Gravy

SUBMITTED BY: Nancy Smith PHOTO BY: Rene Clauss

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

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (89)

DIRECTIONS

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Mar. 5, 2007 by kayster

I was looking for a simple white gravy and this is it. I followed one reviewers advice to use butter instead of oil. It turned out really yummy. Kids and hubby ate it up! I can't imagine it with plain oil. I didn't brown the butter as I wanted a white gravy. It is important to cook the fat/flour (roux) mixture for a couple minutes before adding the milk. I noted other reviewers complained of it tasting floury and that would be from not cooking the roux long enough. This would also be good to add crumbled bacon and drippings or sausage and serving wih biscuits. Thanks for the recipe!

5 users found this review helpful

Reviewed on Feb. 3, 2007 by Janine Pace

This is the very first thing I learned to cook as a young girl in the south. Here's a couple of tips that seem to help me when I make it. This gravy most certainly taste better when you are using grease from bacon or sausage you have just fried. Also, I watch the browning process carefully, and don't usually brown it for very long before slowly adding the milk. I bring it to a boil to thicken it, but not too much because it tends to thicken on it's on once removed from the heat. if making for breakfast, toss in crumbled sausage or bacon! Also, my family and I really seem to like it with a pinch of garlic powder.

5 users found this review helpful

Reviewed on Jan. 28, 2008 by Jayme

I made this tonight as a plan b meal when the weather was too awful for me to go out and get the stuff I needed for the dinner I was going to make. It was served along with broiled pork chops, steamed green beans, and mashed potatoes. I think it's pretty good. I did add about a tsp of garlic powder (though I was seasoning to taste and not measuring, so that could be more or less) to give it a bit more flavor. I also used light butter instead of vegetable oil. If you are finding it is too runny as a recent reviewer did, you need to let it simmer longer. After I got the milk in, I let it simmer at least 5 minutes and maybe more, and it was nice and thick. I plan on adding some peas and dried beef to this later this week and serving it over toast. Yum!

3 users found this review helpful

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