Milk Gravy
(from largomason’s recipe box)
1-1-1 Formula for Making Perfect Gravy
When making sauces and gravies and want to get the right consistency without trial and error, just remember this easy 1-1-1 formula.
To thicken 1 cup of stock, use 1 tablespoon butter and 1 tablespoon flour
Source: whatscookingamerica.net
Ingredients
- 2 tablespoons pan drippings
- 1 tablespoon all-purpose flour
- 2 cups milk, heavy cream, or evaporated milk, room temperature
- Salt and freshly ground black pepper
Directions
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In the same frying pan with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth. Whisking or stirring constantly, slowly pour in milk, cream or evaporated milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and thicken. Season with salt and pepper to taste.
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Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency and the flour has lost its raw, pasty taste. Remove from pan and serve hot with the Chicken-Fried Steak.