Great gravy, but this recipe has errors so I couldn't give it a 5. First, it calls for twice the milk needed and would be very runny made as stated. 2 cups is plenty, 2-1/2 if you like it thinner. Also, I have never cooked a roux longer than 3-5 minutes. The reviewer who complained of burnt bacon taste should try greatly reducing roux cooking time, and stir constantly. As a general rule for nice, thick sauces made with a roux (fried flour) you should use a ratio of 2 tbsp. fat to 2 tbsp. flour per 1 cup of liquid. Stir constantly and have patience!
Was this review helpful?
6 users found this review helpful
Great gravy, but this recipe has errors so I couldn't give it a 5. First, it calls for twice...