I was stuck in the routine of packaged powder gravy and canned biscuits… . a horror story now that I look back. I decided if I was going to be a good old fashioned cook, I better master this. I did! EASILY! This gravy is virtually no-fail… unless you scorch it of course,then you may as well dump it out, worsh your pan and start over. (; team this awesome gravy up with that amazing biscuit recipe I posted, and you're sure to win everyone over!This recipe is also MORE Amazing if you cook sausage first THEN use your grease from it to make your rue! (That may not be quite enough grease, so adding oil would probably be necessary). When your gravy is finished, add the sausage into it! YUMMO!

I love country gravy and white rice this never has any left over

White gravy is not just for biscuits in my world. You also dip your chicken and fries in it. You smother country fried chicken in it or country fried steak. I put peas in it for creamed peas. In old cookbooks, they called it white sauce. Whatever, I can’t live without this stuff.This gravy changes flavor depending on what fat you use. Bacon fat is always a lovely choice. Also, be sure you mix your roux in the correct ratio. It’s 1 to 1. 1 tbsp fat to 1 tbsp flour. I used butter in this one.

I used bacon drippings to make the gravy. but i have made gravy from fried pork chops or chicken drippings. :nod

I buy whole cooked hams and slice for luncheon meat and portion out pieces for quick dinners. Since its cooked I need to just heat to serve, leaving me without pan drippings. I save my bacon fat and keep it in the refrigerator. Perfect when I need to use as in a gravy base. I don't cook up much so I use the olive oil to make the difference up. Plus that keeps the flavors from becoming overwhelming.

This gravy is preservable and so easy to make and it's used for almost all curry recipes.it has basic ingredients which enough to make a nice texture. #mommasrecipes

Particular to Switzerland, Germany, France and Austria.lecker!!!