This gravy recipe gives an awesome texture, a great portion size, although it’s a little light on flavor. As with all recipes, I customize to suit my preferences. In the first run, I used the grease from 3 slices of bacon and used ½ butter ½ oil (some suggested all butter and no oil) to make the gravy. I’m sure it would’ve been great, except I used whole wheat flour. DO NOT SUBSTITUTE WHOLE WHEAT FLOUR =). For my next run, I'll use ½ butter ½ oil again, with bleached flour this time, plus a little poultry seasoning perhaps.
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This gravy recipe gives an awesome texture, a great portion size, although it’s a little light...
