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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This was allright. Nothing special, but not bad either. There are much better gravies out...