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Thanks for the basics. I won't be using any water just drippings for full flavor.
I can rember my mom stirring the rue mixture until it was perfect brown color. This recipe brought back those memories. Thank you so much for posting. I added two beef boullion cubes to my water after it reached a boil. Then I used a wisk to stir the boullion mixture into the rue. I also added a little wine and onion powder to taste.
I used milk to make the white gravy. I had to add more flour to thicken the gravy and I believe I added more pepper than the recipe calls for.
Just what I always needed, a simple versatile recipe to make gravy. Thanks for posting
I needed a white sauce for some macaroni and cheese I was making and decided to use this. I am so glad I did! The sauce turned out great!
thank you for posting this recipe, my sister is always asking me how to make gravy and i never measure so it was very hard for me to tell her. i printed this and gave it to her and she said it turned out great! it was the first time she was able to do it, so she was very excited! thanks again!
Thank you for putting into print the a bit of fat, flour etc and stir until thickend info. Wonderful and a must have for all cookbooks. It is great to pass on to younger generations who are not at Mother?Grama's apron to learn such Pearls f wisdom.
This method makes a great gravy and sauces. I have been doing this for years! Linda
Just used your technique this morning to make sausage milk gravy. Good instructions! I used the drippings from frying 1 lb. of pork sausage & needed about 1/4 cup flour & 3 cups of milk to get the consistency we like. Thanks!
this is the best set of instructions for gravy ive seen everyone should have this in their cookbook