I gave it 4 stars because if you are from the South (like me), you will only make milk gravy with bacon or sausage drippings or grease (with the little crispies) where you have just fried chicken. I am 57 years old and have never heard of using butter to make gravy! I also don't like my gravy as white as flour......so, I cook the roux to a nice brown color before slowly adding the milk. Wonderful over biscuits, toast, mashed potatoes or fresh sliced home-grown tomatoes (my personal favorite). I also want my gravy plain....meaning no crumbled up meat in it.
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I gave it 4 stars because if you are from the South (like me), you will only make milk gravy...