Ingredients:
- 2 Cups of 2% or whole Milk
- 2 tables spoons of all purpose flour
- 2 tbsp of butter
- Salt and pepper to taste at the end.(traditionally about 1 tbsp of pepper or at least heavey in your opinion)
Instructions:
Step 1 - Heat a pan to med heat then add and melt butter .
Step 2 - Drop the heat to med low(about 4 out of 10 if you have numbers) and add the flour to melted butter - stiring continuously for at least 2-3 mins. Your are cooking and browning the flour at this point. It will make the flour taste better. It will look like a paste for a few minnutes but will thin out as it browns and that's what you are wanting to happen before step 3.
Step 3 - Set heat back to 4.5 to 5 depending on your stove top. Slowly add in your milk about 1/4 to 1/3 cup at a time wihile stirring the mixture until smothed each time before add the next 1/4 to 1/3 cup of stock. This smothing prosses will acutully give you a gravey faster and less lump than pouring it all in at once. It will also speed up the thikening prosses as a whole. Countinue this process untill all milk is in and it is the desired thickness.
Note: Test to make sure its ready first by dipping a spoon in the gravey and running you finger across the back of a spoon(without burning yourself). If the gravey does not run into the spaced wiped clean from your finger, it is ready and will cool to thicken up in 5 mins or less off the heat. This is great on biscuits and fried chicken.
