Everything Else Is Just Gravy

Okay, I said I’d do gravy, and I meant it. Two different kinds. So here it is. 

These are super simple, super quick, and make about a half cup’s worth of gravy. That may not be enough for some folk, so double it if you must. Just pay attention to it while it’s cooking, and your gravy will turn out fine. Also, feel free to substitute bacon (or sausage or even hamburger) drippings  for the butter in either of the following recipes. Bacon makes everything better.

White Gravy

1 tbls butter or drippings

1 tbls flour

1/2 cup milk (or CREAM, mwa ha haa)

salt and pepper

Melt the butter in a small saucepan over medium high heat (NOT high!).

Stir in the flour.

Stir in the milk and keep stirring until it turns thick and creamy.

Salt and pepper to taste. (About 1/4 tsp each for me.)

Biscuits and White Gravy

Okay, I could have smothered the biscuits, but I thought less was more for the photo. This gravy was freakin’ awesome! The little bits are bacon pieces I had left over from salad toppings.

Now, watch what happens with the second one, because “easy recipe” is my middle name.

Brown Gravy

1 tbls butter or drippings

1 tbls flour

1/2 cup beef bouillon

salt and pepper

Do exactly the same thing as you did with white gravy, but with the bouillon instead. (When it starts to boil, you’ll be a couple minutes out.)


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