Easy Old Fashioned White Gravy Recipes

Steps:

• Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.

Steps:

• Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

Steps:

• Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.

Steps:

• NOTE: Use beef, chicken, or turkey, and broth can be mixed with pan drippings.
• Heat broth.
• In a medium skillet melt butter with peanut oil, add flour, and slowly brown to a dark golden brown (you need to keep an eye on this as it may brown too quickly).
• Slowly add broth, stirring constantly with a whisk.
• Add spices, cook slowly, stirring often, for 20 minutes.
• The cooking time is very important. Flour will have a bitter taste if not completely cooked. This is worth the time.
• If gravy is too thick, it can be thinned with broth to desired consistency.

Steps:

• Melt butter in a large skillet or saucepan over medium heat; cook sausage and bacon in the hot butter, stirring to break the sausage up into small pieces, until sausage is browned and bacon is almost crisp, about 10 minutes. Mix 1/2 cup green onion into sausage mixture and saute until onions are soft, about 3 more minutes.
• Stir flour into meat mixture, 1 to 2 tablespoons at a time, until thoroughly combined and mixture is pasty. Cook, stirring often, 2 to 3 minutes to remove raw taste of flour.
• Whisk milk into meat mixture, about 1 cup at a time, until combined. Continue to whisk until gravy begins to thicken, about 5 minutes. Turn heat to medium-high, bring gravy to a simmer, and season with a pinch of cayenne pepper, salt, and black pepper. Reduce heat to medium-low.
• Continue to simmer gravy until flavors have blended and gravy is thick, 10 to 15 minutes, stirring occasionally. Sprinkle with 1 tablespoon green onion and a pinch of cayenne pepper for garnish.

Steps:

• Melt butter in sauce pan until bubbly; add flour and stir well. The roux will be thick.
• Add drippings if you have any (not needed, but makes the flavour deeper).
• Add chicken broth 1/4 cup at a time and stir well in between addings. Before adding the last 1/2 cup make sure that the gravy comes up to a slight boil as it will get thicker and thicker. Add the last chicken broth.
• You may find that you need to add more/less chicken broth - it will depend on how thick you want your gravy.
• Add salt and pepper to taste - remember to add enough salt to get the full flavour of the gravy out. The 3/4 tsp is what our family likes.

Steps:

• In a heavy skillet over medium-high heat, melt butter.
• Stir in flour until well blended.
• Add milk, stirring well.
• Reduce heat to a simmer and stir constantly for about 4-5 minutes until gravy is thick and bubbly.
• Season with salt and pepper.
• Serve warm.

Steps:

• In hot skillet, stir grease, flour, salt and pepper to taste over medium heat. Stir until it starts getting brown.
• Turn heat on low and pour milk in slowly until it thickens.
• You can add more flour about 1/2 a tsp at a time for desired consistency.

Steps:

• Cook bacon in a skillet until crisp. Remove bacon and crumble on plate.
• Add butter to bacon fat in skillet. Keeping stovve on medium to medium low heat
• Once butter is melted in the pan add your flour and whisk into butter well for about 2 to 3 minutes.
• Now add your milk slowly to the butter and flour mix
• (if desired add in crumbled bacon) Continue whisking till milk comes to boil. Gravy will start to thicken
• Add salt pepper and garlic. (Easy on garlic hard on pepper) to taste
• Whisk in seasoning and continue to whisk gravy till its the desired thickness.

Steps:

• Start yeast mixture by adding the sugar to the warm water, stir to dissolve add yeast ( do not stir) let rise until it doubles.
• Meanwhile measure flour into large bowl, add lard and salt bland with pastry blended until it looks like course oatmeal with a few larger pieces.
• When yeast is ready, add to flour mixture add beaten eggs ( mixed with 2 tablespoons of granulated sugar) add warm water ( I rinse my yeast and egg containers with some of this water so i get all remaining yeast, sugar and eggs)
• Blend until all incorporated.
• Turn out onto floured surface and knead for approximately 5-8 minutes. Shape into a round. Rinse flour bowl and grease.
• Let rise covered in warm area for 1 1/2 hours.
• Punch down centre and roll out to 1/4 " thick cut with biscuit cutter ( I use a tin can with top and bottom removed) place on to cookie sheets Poke holes in each bun with fork and let rise for 1 1/2 hours.
• Bake at 375°F for 22-25 minutes.
• Note:.
• You can freeze these and warm in oven for a few minutes and they will be like you had just made them the same day. Enjoy !
• ( I know this sound like a lot of work but the results are so good )
• This recipe can also be halved.