Flour Gravy

This is best with chicken or moose gravy. It's recommended to use cold broth, but hot broth seems to work. Makes 1 gallon. A whisk and spatula works well.

Browned sausage can be part of the oil and use milk or cream as part of the liquid to make country gravy.

This is best with chicken or moose gravy. It's recommended to use cold broth, but hot broth seems to work. Makes 1 gallon. A whisk and spatula works well.

Browned sausage can be part of the oil and use milk or cream as part of the liquid to make country gravy.

The Well @TheWellFBKS

Fairbanks, AK

This is best with chicken or moose gravy. It's recommended to use cold broth, but hot broth seems to work. Makes 1 gallon. A whisk and spatula works well.

Browned sausage can be part of the oil and use milk or cream as part of the liquid to make country gravy.

This is best with chicken or moose gravy. It's recommended to use cold broth, but hot broth seems to work. Makes 1 gallon. A whisk and spatula works well.

Browned sausage can be part of the oil and use milk or cream as part of the liquid to make country gravy.

Saved

Ingredients

1 hr

60 servings

1 gallonbroth
3 cupsflour
2 cupsoil (butter or veggies oil)
Salt to taste
Black pepper to taste
Herbs and spices such as thyme, nutmeg, oregano, etc

Saved

Steps

1 hr

1

Heat flour and oil while stirring to a smooth texture. Cook in until it starts bubbling a bit, but don't significantly brown it.
2

Add liquid a few cups at a time. Heat and blend until it is smooth and thickens. Then add more liquid.
3

Add liquid until it is correct consistency, making sure to fully heat it finally.