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Prep 15min
Total15min
Servings16
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Ingredients
1
tablespoon vegetable oil
2
tablespoons Gold Medal™ all-purpose flour
1
cup milk
1/4
teaspoon salt
1/4
teaspoon pepper
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Steps
1
After removing cooked meat from skillet or pan, add oil to drippings in skillet. Stir in flour, scraping up brown particles. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture is light golden brown.
2
Stir in milk. Heat over medium-high heat, stirring constantly, until mixture is boiling and thickened. If gravy is too thick, stir in more milk, 1 tablespoon at a time, until desired consistency. Stir in salt and pepper.
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A country-style gravy—sometimes called a white gravy—is really just a pan sauce made from the drippings in a skillet after cooking meat. It’s most often made with milk that’s thickened by making a roux—cooking flour into the remaining fat in the pan. But another method is to make a slurry of milk or broth with the flour whisked in (or shaken with the liquid, like grandmas used to do) until it’s smooth. The slurry is stirred into the hot pan drippings and is cooked until thickened.
Seasoning well is essential. Be sure to taste for salt once the gravy is as thick as you’d like, then add some freshly ground pepper for a little warm spiciness.
The trick to smooth, creamy gravy is to use a wire whisk when adding the flour to the drippings. Beat the drippings rapidly with the whisk while adding the flour to avoid lumps.
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