Reliable and healthy twist on an old favorite. Despite what others say below, browning the roux (oil/flour) is very important for the flavor that this dish is meant to carry. The gravy is white, yes, but an off white is what the picture shows. More a tan gravy. It's classified as white because of the milk and flour and oil simplicity without any specific bullion or stock induced taste. It is a brilliant and simple subtlety. The flavoring of the whole thing is carefully lifted to a wondrous place when you take the complex sugars in the oil, fat, butter, whatever you use, and caramelize them against the flour. Like sautéd onions. Like aging wine. It is the key here, subtlety. The sole secret need not be bacon grease and other such blunt tools of good taste. There is nothing wrong with bacon grease. Some enjoy other things alongside it. There are many secret ingredients, big and small. I was delighted by this recipe and I want to cook many more things like it in the future.
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Reliable and healthy twist on an old favorite. Despite what others say below, browning the...