Reviewed: Jan. 2, 2012

This was allright. Nothing special, but not bad either. There are much better gravies out there, IMHO. NOTE: Many reviewers suggest that you not brown your flour or only brown it for half the time called for. While I agree that the only way to achieve a white gravy is to slightly or not brown your flour, I feel it is CRUCIAL that you not skip this step. If you do, you'll end up with a gravy that tastes like flour (the browning step "cooks" the flour)! I do suggest substituting butter or cooking grease (i.e. bacon or sausage) for oil, however. This is my only regret... the cooking grease from my country fried steaks would have significantly enhanced the flavor of this gravy. :( Thanks for sharing, Nancy. I think I'll stick with my favorite packaged gravy mix, but I'm glad to have given your mom's homemade version a try nonetheless! :-)

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Reviewer:

Chef Mickey (aka Mickey)

Cooking Level: Intermediate

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

Reviewed: Dec. 17, 2011

I have used this same recipe for years. I was taught to place the flour in a cup and gradually stir while adding half the liquid. Start out with a paste and gradually add liquid until all dissolved. Meanwhile the other half of the liquid is in the skillet getting warm. Gradually combine while stirring until mixed. Cook for one minute after bubbling. Stir constantly. You will always have smooth gravy without lumps.

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Reviewer:

Cat Can Do

Cooking Level: Expert

Reviewed: Dec. 8, 2011

This seems like a fail proof recipe! It turned out great, my 2 yr old and I loved it!

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Reviewer:

Vinniemama

Living In: Clinton, Utah, USA

Reviewed: Dec. 5, 2011

I added sausage to my gravy. Sausage gravy and biscuits just like mom used to make! Mmmm!

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Reviewer:

momtorissa

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

Reviewed: Dec. 2, 2011

This recipe is great. I've made it a few times now but as one reviewer suggested, I substitued oil for butter. I'm not sure country gravy gets much better than this.

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Reviewer:

> AE <

Cooking Level: Intermediate

Home Town: Orefield, Pennsylvania, USA

Reviewed: Nov. 12, 2011

I did not care for this recipe.

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Reviewer:

MR541

Reviewed: Nov. 8, 2011

I omitted the salt cause I added chopped up sausage links, no need for even more salt:) repeatable

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Reviewer:

AmberG

Reviewed: Nov. 4, 2011

Great basic gravy recipe. I used oil from frying chicken and it was a good chicken gravy however I would probably add a boullion cube or two. Thank you for the recipe!

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Reviewer:

spapsdorf

Cooking Level: Expert

Home Town: Sebastopol, California, USA

Living In: Petaluma, California, USA

Reviewed: Oct. 23, 2011

This makes a good starter country gravy, easy to customize with other ingredients. Good flavor, I used butter instead of vegetable oil.

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Reviewer:

Desertrose500

Reviewed: Oct. 21, 2011

Browned a tube of pork sausage. Used the drippings from that and a stick of butter instead of the vegetable oil. Also used 2 cups whole milk and 2 cups skim milk. Lots of stirring to keep lumps at bay, but worth it. Watch it carefully. Two thumbs up from my boys who have been wanting me to make them biscuits and gravy! Thx for the recipe.

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