White Country Gravy

재료

1 stick of butter

1/3 to 1/2 cup of flour

2 to 3 cups of milk

1/2 tsp. fresh ground pepper

1 tsp. salt

방향

In a medium sauce pan - melt butter. Add flour and stir constantly with wire whisk for about 1 to 2 minutes while the flour cooks. This is called the "rue" for the gravy. You want to cook it for a couple of minutes so that it doesnt have a raw flour taste.

Over medium to low heat, slowly whisk in milk - start with a small amount and thicken the rue. Than add the rest and the gravy will start to be thin. Let it cook and bring to a boil while stirring constantly and it will thicken.

As it starts to thicken, add salt and pepper to taste.

If it is too thick - whisk in more milk. If it is too thin after boiling - you can thicken it by adding a tablespoon or two of cornstarch to about 1/4 cup of milk - then add the cornstarch mixture to the gravy and whisk over medium heat until thickened.

Once it is thick enough to coat the back of a spoon it's ready!

This makes a great base for soup or many types of gravy - like sausage gravy or stoganoff.

Enjoy!

노트

Sorry this recipe isn't super exact - I just eyeball everything! Family Favorite for Mashed Potatoes!