How to Make Cream Gravy

A cast iron skillet is a must for southern cooking.

Cream gravy is a staple of southern cooking. Use it to top biscuits at breakfast or chicken-fried steak and mashed potatoes for dinner.

Things You'll Need

• Heavy saucepan or cast iron frying pan
• Wire whisk
• 3 tbsp. bacon drippings
• 3 tbsp. flour
• 2 1/2 c. milk
• Salt and pepper

Instructions

1. Heat the bacon drippings in the pan over medium-high heat. The drippings are hot enough when a small amount of flour sizzles when added to the pan.

2. Sprinkle the flour in the pan, stirring vigorously, until it absorbs the bacon drippings. Continue cooking for several minutes, stirring constantly, until the flour begins to brown to make a roux.

3. Add a tablespoon or two of milk while stirring constantly. The roux will absorb the milk. Stir vigorously until the milk is absorbed, then repeat with another very small amount of milk. Continue stirring.

4. Add the milk faster, about 1/4 cup at a time, once the gravy is about the consistency of mashed potatoes. Keep stirring.

5. Add salt and pepper; use more pepper than you think you need. Taste the gravy and adjust the seasoning to taste. Do not stop stirring. Continue adding milk slowly until the gravy is soupy. Remove from heat.

Tips & Warnings

• If the gravy begins to scorch or sticks to the pan, you can still save it if you avoid scraping the bottom of the pan. When it reaches the right consistency, simply pour it into a serving dish and soak the pan immediately.

• Cream gravy thickens as it cools, so gravy that seems thin on the stove will be thicker at the table.

• Stir the gravy continually throughout; gravy must be stirred constantly to prevent lumps and keep it from scorching. If you must stop stirring, remove the pan from the heat.