Recipe Archives->Sauces->Cream Gravy 01

Milk Gravy

Remove the meat from the pan you have been roasting it in.  Drain
excess grease, leaving maybe a tablespoon or so of grease with the
browned bits and juices in the roasting pan.  Put the pan on the
stove and simmer over medium heat.  Stir in 3-4 tablespoons of
flour (enough to absorb the remaining grease) and simmer until
drippings begin to thicken, stirring well and scraping the bottom
of the pan with a spatula.  Reduce heat and add milk, about a
quarter-cup at a time, stirring well as the gravy thickens.  If
the gravy becomes too thin, you can thicken it as you would a white
sauce, by adding pea-sized balls of butter and flour mixed together.
Add black pepper and salt to taste.  Pan gravy that is too pale
can be darkened with a splash of coffee, but milk gravy is supposed
to be fairly light in color.

Printable version: cream-gravy01.txt.