White (Country) Gravy

I’m sometimes surprised when I hear of someone who doesn’t know how to make this, one of the most basic white sauces out there.

· 2-4 TBLspoon fat (butter, bacon fat, sausage fat, Crisco)

· 2-4 TBLspoon flour (1:1 ratio)

· 4-8 cups Milk

· Salt

· Pepper

· Rubbed Sage

For two people use the smaller amounts of ingredients. This recipe is a trial and error experience. Once you’ve done it a few times you’ll figure out what the ratios are for your family.

Melt fat in a skillet.

Add in flour and make a roué.

Add in seasonings and brown slightly.

Once the roué is bubbling, SLOWLY add in the milk and stir to mix. (Using a whisk works best for this entire process.)

Bring to a slow boil, stirring frequently to keep mixture from sticking to the bottom of the pan. Allow to boil for 5-10 minutes. If gravy does not thicken in the boiling process mix 2 TBLspoon of cornstarch or flour with ½ cup COLD water or milk and mix well. Stir constantly, preventing lumps from forming and bring back up to a boil. Let boil for a few minutes then turn off heat.

Serve with biscuits and your choice of other breakfast foods.