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Milk Gravy

Ingredients

  • 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.

Instructions

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