Cream Gravy
📜 Collection: UK3 | ✍️ Attribution: Susan | 📂 Category: Sauces A classic, easy-to-make cream gravy made with pan drippings and milk. Perfect for serving over biscuits, potatoes, or meat dishes.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 2 mins | 8 mins | None | 4 Servings |
🔪 Key Equipment
- Skillet
- Whisk
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 tbsp. | Fat | Left in skillet |
| 1 tbsp. | Flour | Unshifted |
| 1 cup | Milk | At room temperature |
| To taste | Salt | Optional |
| To taste | Pepper | Freshly ground recommended |
Instructions
Step 1: Make the Roux and Simmer
- Leave 2 tbsp. fat in skillet over medium-low heat.
- Add 1 tbsp. flour to the skillet and cook until brown and bubbly.
- Gradually add 1 cup milk, followed by salt and pepper to taste.
- Stir constantly over medium-low heat until the gravy is smoothly thickened and bubbling gently.
💡 Make-Ahead & Storage: Best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated with a splash of milk.
Original Recipe Scan
