How to Make Cream Gravy

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

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3 Tbsp. bacon drippings
• 3 Tbsp. flour
• Milk
• Salt and pepper
• Heavy saucepan or cast iron frying pan (preferred)
• Wire whisk

1. Heat the bacon drippings in the pan over moderately 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 until the flour begins to brown. This is called a roux (pronounced "roo").

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. When the gravy is about the consistency of mashed potatoes, you can add the milk faster, about 1/4 cup at a time. Keep stirring.

5. Add salt and pepper. Use more than you think you need, and taste the gravy. 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.
• Gravy must be stirred constantly to prevent lumps and keep it from scorching. If you must stop stirring, remove the pan from the heat.