How to Make Dairy Free "Milk" Gravy

Chicken fried steak or old fashioned biscuits are just not the same without milk gravy. If you need to follow a dairy free diet, or if you want to save on your milk bill, you can still enjoy white gravy and you can make it at home whenever you like. Freeze the excess to use later.

White gravy is basically the same as white sauce, except that white sauce is usually made with butter or margarine, while gravy is made with other fat, usually meat drippings. Gravy is generally thicker than white sauce.

You can use the two interchangeably in some recipes as long as the fat is pure and the flavor is mild.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Skillet or heavy, flat bottomed pan
• Spoon to stir with
• Two tablespoons of fat: meat drippings, shortening or butter or margarine
• Two tablespoons of flour (white, wheat or combination)
• One cup of cold potato water

1. Melt fat in the pan over medium to medium high heat.

2. Sprinkle flour into the fat, stirring as you sprinkle.

3. Cook while stirring until the mixture browns lightly.

4. Add, all at once, the cup of potato water.

5. Continue stirring briskly, until the gravy returns to a boil and thickens.

Tips & Warnings

• If the gravy is too thick, add just a little more potato water in one place so it flows under the gravy, and stir it in quickly.
• If the gravy is too thin, put a teaspoon of flour in a couple of tablespoons of cold water and shake or stir until mixed, then add to the gravy, stirring until it thickens.
• Potato water gravy will be slightly translucent rather than creamy white like milk gravy