Southern Cream Gravy
1/4 cup butter, bacon grease, or a combination of the two
1/4 cup all-purpose flour
2 cups milk or 1 cup each milk and chicken broth (canned is okay)
1/2 to 1 teaspoon pepper, black or white, depending on your preferences
salt to taste
In a heavy bottom saute pan or skillet, melt fat over medium heat.
(If you can use a skillet in which you've fried bacon or other
meat, all the better because the gravy will pick up the little bits
that are left in the skillet.) Using a wooden spoon or a whisk,
add flour, stirring constantly until flour becomes light brown.
You must continue stirring during the cooking process, as flour
will tend to scorch as browning process proceeds. Should black
specks appear in the roux, discard and begin again. Gradually
blend in the liquid, add the pepper, and bring to a simmer, stirring
constantly until the sauce is smooth and thick, about 4 to 5 minutes.
Adjust the salt to your liking.
Serve with hot biscuits, chicken-fried steak, mashed potatoes, or
anything else that needs cream gravy.
Some people like cooked sausage crumbled up and cooked into their
cream gravy when serving over biscuits for breakfast, but I never
liked it like that myself.