White Gravy

Ingredients:

• 4 tablespoons butter (or pan drippings, like from bacon or sausage)
• 4 tablespoons all-purpose flour
• 2 cups milk (whole milk preferred for richness)
• Salt, to taste (start with ½ teaspoon)
• Black pepper, to taste (freshly cracked recommended)

Instructions:

1. Make a roux:
   In a medium saucepan or skillet, melt the butter over medium heat. Once melted, whisk in the flour. Stir constantly for 1–2 minutes, until it forms a smooth, pale golden paste (do not let it brown).
2. Add milk slowly:
   Gradually pour in the milk while whisking constantly to avoid lumps. Continue whisking until the mixture thickens—about 5–7 minutes.
3. Season:
   Add salt and a generous amount of freshly cracked black pepper. Taste and adjust seasoning as needed.
4. Serve:
   Pour over warm biscuits, chicken-fried steak, or mashed potatoes.

Tips:

• For sausage gravy, use sausage drippings instead of butter and crumble cooked sausage into the finished gravy.
• To make it extra creamy, substitute ½ cup of the milk with heavy cream.
• Add a pinch of cayenne for a subtle kick.