White Gravy (Chicken, Sausage, Etc)
8 T unbleached AP Flour
4 cups whole milk
Salt and pepper to taste
(For best results add some type of drippings in the gravy, like, chicken, sausage, etc.)
To make the gravy we are going to melt 1 stick of butter in a large skillet. To that we will add 8 tablespoons of unbleached all-purpose flour. We want to stir this together until it makes a blond paste or roux. Once we have our roux where it is rather pasty, we will add about 4 cups of whole milk. Season it with salt and pepper. Whisk until the gravy thickens and is smooth. You want the gravy to cook long enough for the flour taste to disappear. It should have a creamy texture and a slightly salty taste with a just a bit of pepper. Your gravy has to come to a boil before you will know how thick it will be. If it’s too thin, add a little more flour and whisk. If it’s too thick, add more milk.