The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 24, 2009
This was delicious! I used butter instead of oil per other reviewer's suggestions and added just a pinch of garlic powder and it was the best gravy ever. I am sure it would be even better with sausage or bacon. I found it a bit difficult to keep the roux going- it kept settling at the bottom of the pan. Nothing that some vigorous stirring can't fix. This will definitely be my gravy recipe from now on!
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Cooking Level: Intermediate

Home Town: Covington, Indiana, USA
Living In: Bloomington, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 20, 2009
This was a great save for me because my husband wanted biscuits and gravy and the type of sausage he wanted did not make a good grease (he likes the links. This was perfect. I did make it with oil and made sure I let it cook longer before adding the milk (10 minutes to the T lol) This turned out great I will be using this recipe again. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 18, 2009
Cooked this with pan fried pork chops & used the oil from that. The only thing I added was about 1-1/2 teaspoons sugar & it was very~very good! Other than that followed the recipe to a "T". Will definitely make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 12, 2009
I am a huge fan of white gravy. My fiance made this tonight and it was amazing!! Rice, chicken, and country gravy.. The best simple comfort meal ever :) Great recipe... no more instant packets for us! Thanks so much for giving us a new staple recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 11, 2009
Everyone LOVES it. So easy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 6, 2009
This was great. I scaled the recipe down because it was just for two people but it still made enough for us to use twice. I also changed the oil to butter. I just figured it would have a nicer flavor. Some reviewers suggested that you should use bacon or sausage grease and I agree...if you are using it for a breakfast or biscuit topping. We had ours with country fried steak and honestly I don't think the grease would have made any difference to how good it tasted with the steak. Either way, this is a good gravy, it passed my husband and he is horribly finicky so it HAS to be good.
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Cooking Level: Intermediate

Home Town: Coppingford, Huntingdonshire, England, U.K.
Living In: Clovis, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 5, 2009
Mmm... was delicious, of course I used butter because I didn't have and bacon grease or sausage. Was the perfect compliment to go w/ our fried chicken. Will definitely use it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 31, 2009
I make mine with butter instead of oil, and a few pinches of garlic and onion powder.
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Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 30, 2009
Very good!! the only change I made was adding 1/2 t garlic powder . will make again, thanks
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Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA
Living In: Center Barnstead, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 30, 2009
I dropped the pepper by half. My family still commented on the "peppery" taste. As suggested by other reviews, I used 1/4 Cup Butter, 2 TBSP. Bacon Drippings (for the flavor) and 2 TBSP. Oil. Recipe turned out FABULOUS! THANK YOU!
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Cooking Level: Professional

Living In: Provo, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 28, 2009
Turned out perfect. First time that I made it to where it didn't taste like flour.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 25, 2009
Ok in the past my gravy has not turned out the best. I tried this recipe and it was seasoned perfectly! The gravy was creamy and wonderful. So glad to have found this and will make again. Thanks for posting this wonderful recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 23, 2009
This gravy was very good and it came out very good. I was in a hurry so I grabbed this recipe and it came out great! I will definately use this as my starter for country gravy. Thank you.
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Cooking Level: Intermediate

Living In: Manteca, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 18, 2009
Just amazing! I've never made gravy before but my husband wanted it for chicken fried chicken, so I tried this one. Very easy! I browned the roux for about 7 minutes and then used about 3 cups of milk. Perfection!
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Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 13, 2009
this was great. what was great about it is that the ingredients are very simple and can be found as basics in the pantry. i find that using a whisk helps get rid of any potential lumps. it was perfect over my fried pork chops and roasted potatoes and veggies.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 9, 2009
i make alot of gravy this was a good one for telling someone else how to make it on the phone. if you get lumps or dont like to brown your flour just shake the milk and the flour together in a warm jar that you rinse with hot water. add to your hot drippings and stir. its all gravy.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 8, 2009
This was my first attempt ever at making white gravy. My husband and son loved it!! This is a good recipe, but since I am always health conscious I used butter instead as well. I also added just a little bit of garlic powder. It came out great!! Thanks for posting this.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 7, 2009
I've made this twice. The first time I followed the recipe and it didn't have a good taste at all. The second time I made it with Butter instead of oil. Much better.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 7, 2009
Good base recipe. I use bacon fat instead of veggie oil.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 15, 2009
It was good, not great. There wasn't a ton of flavor, which was disappointing. I took the reviewers advice of using butter and allowing the roux to cook for 10 minutes before adding the milk. I might try it again using sausage or bacon fat instead.
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