10 Reviews

Thanks for the basics. I won't be using any water just drippings for full flavor.

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The Veganista February 01, 2010

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.

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Tasty Buds January 03, 2010

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.

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Rifka December 25, 2009

Just what I always needed, a simple versatile recipe to make gravy. Thanks for posting

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Amy in Hawaii December 24, 2009

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!

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JustMeMelMel August 28, 2009

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!

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A.S.K. July 27, 2009

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.

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BrindleGirlD July 09, 2009

This method makes a great gravy and sauces. I have been doing this for years! Linda

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Linda's Busy Kitchen February 03, 2008

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!

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SusieQusie December 25, 2006

this is the best set of instructions for gravy ive seen everyone should have this in their cookbook

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Dienia B. December 19, 2006
Gravy, Brown Sauce, and White Sauce