How to Make Creamy White Gravy
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- Опубликовано: 29 авг 2024
- How to Make Creamy White Gravy!
• How to Make Creamy Whi...
Thank y’all for stopping by! In this video we’ll teach you how to make white gravy from scratch. We’ll teach you some tricks and tips for making gravy- so grab a biscuit and let’s get started
Enjoy the video and leave questions or comments below.
White Gravy Recipe
1⁄2 cup bacon, sausage, or other meat grease
5 tablespoons all-purpose flour
1 1⁄2 to 2 cups milk, warmed
Salt and black pepper
1. Heat the grease over medium heat in a large cast iron skillet.
2. Sift in the flour and let it come to a boil for 2 minutes, stirring and mashing down constantly with a flat spatula.
3. Slowly stir in 1 to 1 1/2 cups of the milk and bring back to a light boil. Continue stirring until the mixture is smooth and reaches the desired consistency, about 2 minutes. You can add more milk or water to thin the gravy, if necessary.
4. Season with salt and pepper to taste. Serve hot.
TIP: A lot of times on ranches I use canned milk, which gives a very rich flavor, but sometimes I add a little water to thin it. You can also use heavy cream for a richer taste.
This recipe and more in our BEST SELLING cookbook, A Taste of Cowboy. Available at bookstores nationwide, online and www.kentrollins...
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
kentrollins.com
White gravy is my absolute favorite! My biscuits and scrambled eggs are sooo much happier when they're covered with white gravy!
Robbie .H I like to fry potatoes & when they are about done ,scramble eggs in them and smother with white gravy. Home made biscuits too.
"Pour it over everything ya got!" Words to live by!
Instructions unclear, took a shower in white gravy.
Hey Kent, you're going to get a chuckle out this. When I was about 7 or 8 years old my Mother had to go away from home to work during the week and she came home on weekends. My father put me in the kitchen to cook for him,and two siblings. As well as myself. I had never made gravy, but he was wanting gravy. I made him some gravy that stuck to his ribs. It so thick he had to eat it with a knife and fork. True story.
We learned to make this basic white sauce in school (using butter). I have always believed, if you know how to do this, you will never go hungry, as so many things can be added to it, mushrooms, cooked fish, cooked chicken, grated cheese or vegetables, etc., etc. Leave out the salt and pepper and add vanilla and sugar, and you have yourself a quick custard or make the sauce thick and let it set into a blanc mange.
Basic white sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash pepper
1 cup milk
In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.
Practice with this, then adapt to your own taste.
I absolutely love you 😘💞
Thanks so much
Yep ... I like to add alittle garlic salt to mine sometimes.
Thank you! Just what I was looking for!
Grandma had us making gravy as soon as we could see over the skillet,
The best time to learn. Gravy its a got a have at every meal
Good woman your grandma
My little daughter is almost 4 and would rather watch Cowboy Kent cook than to watch cartoons! She loves this biscuit and gravy episode so much! (That's her favorite breakfast hands down) She helps her dad or me cook everyday so when she watches the episodes she commentates them 🤣
"Ooh spicy jalapenos" "just a dab of smoked paprika" ☺️ she's a mess! Loves loves loves her Cowboy Kent and Beag. We're going to have to get her a Dutch oven before she's 10 🤣
Hahaha God bless her!
My Grandma (RIP) made the best homemade biscuits and gravy. I've got the gravy figured out, but the biscuits are another story. I wish I had paid more attention whenever I watched her cook as a kid. Even my Mom can't make the biscuits as good as Grandma did. I think that she added some extra love into the dough! Great video...brought back many fond memories for me. Thanks for sharing.
My grandfather made the best biscuits I've ever eaten. Sadly, he passed away when I was young, so I never learned how he did it. He had 17 kids and none of them could make biscuits as good as his. Some were close, but never quite the same.
Mmm buttermilk biscuits
My mom said it took her about twenty years to perfect her gravy. What I make is what I learned from her.
It is basically the same as what you do here in this video, but I do follow a recipe. The ratio is 2 parts fat, 2 parts flour, 1 part milk. Once the fat and flour are combined and cooked for a couple of minutes (to cook off the raw flour taste), add the milk little by little. Yes, it does 'seize' or draw up at a first, but adding the milk little by little while stirring constantly has a definite benefit.
The benefit is that it allows the butter/flour mixture to expand more fully into the milk more quickly. The first time I made gravy, I added all the milk at once and it took a long time to thicken. Adding it slowly, a little at a time, makes it thicken very quickly.
By the way, that bacon gravy looks GOOD! I would love to have some!
I taught my kids and my husband that using package gravy mixes is blasphemy, when you have such an easy basic recipe.
@@valeriegarrity5773 And it is so cheap to make plus no artificial ingredients.
Actually, in re-reading my post, I should have said 'two tablespoons of fat, two tablespoons of flour, one cup of milk. Typing 'parts' doesn't really make sense, but I suppose that since my comment was five years ago, my correcting it now is too late. Oh, well.
@@alzorama2876 I read your original comment and thought, "What the heck are they TALKING about? More flour and oil than milk? Insane!" Then I looked down and found this. 👍I will point out that your directions contradict Kent's by quite a bit, but I would say yours are closer to what I would do. He starts with a lot more oil than I would, for sure. I believe "cowboy's" kind of pride themselves on not being health conscious, but they also take their pride to the grave(y?) a lot sooner than most. 🤷♂️
@@TroubleToby3040 The ratio I use is for a medium consistency gravy, as opposed to thin or thick. But, it works generally for everything, so that is what I memorized. And I will concede to Kent Rollins' cowboy pride any day as he deserves it! ha
I love this guy! I just found him yesterday, because I was looking for a way to take the sticky residue off of my cast iron skillet, and now I have been binge watching his videos! He’s seems like he’d be so nice.
I try everyday to be the same feller and a. nice feller to boot
never heard anyone called it cow juice before, you sir got my respect, im subscribing
thank you sir
my daddy calls it moo juice.
I always called it cow squeezins. Awesome videos....loved them all, even ordered the book.
winddmmy / YEE HAAAA
My God I thought for sure that my grany came back from the other side Just for this . throw in some sausage and bacon bits real not fake some fresh ground pepper and pore over fresh hot buttermilk biscuits ..... SSSSSTTTAAAAAMMMMMPPPPPPPEEEEEEDDDDDD!!!!!!!!!!!!
It looks just like what mama and grandma would cook and on Sundays when we were having fried chicken mama would put about a teaspoon of sugar in with the flour and grease to make it brown so we can make biscuits and gravyI, sure do miss my mommas biscuits and her gravy,also miss those Sunday chicken dinners. Mamas biscuits would float out of the pan
It hard to beat Mama's cooking
.... Can't .
I learned making white gravy from my father back in the late 90s and I stumbled on this video and u look exactly like him it just gave me back the good old memories
I always use a whisk with mine. Use Carnation milk and add water. No lumps and delicious also
I cant stop wathcing this man cook. His food is done right. The way its supposed to be. And I make a lot of his recipes and keeps my little family happy. Thank you man. Keep cooking. ❤
Best thing since a pocket on a shirt. That's it; I'm hooked!
Thanks for joining us
I make some pretty badass biscuits and gravy. My method is with venison 50/50 pork fat. Cook it till just brown keep grease in the pan. Add quite a bit of flour mix with the meat and brown further till the grease is gone. Add enough whole milk and water bring to boil and simmer. It will thicken while simmering. Add tons of black pepper and its some good stuff nobodys ever been disappointed. Same applys with bacon
Good job Sir! I am from Russia and using cast iron as well!
Biscuits and gravy is the best breakfast in all creation. If they don't serve it in heaven I ain't goin'!
I do love me some gravy
My faith in humanity is somewhat restored. Nobody has given this a thumbs down. He done it agin.
Thanks so much and I do like some gravy
Yessir!
Well, three weeks later and it appears two people got no love at home... But there's always somebody wanting to turn good things nasty, like them.
Yeah, now there is 10. These are soulless people, or people who have never had the joy of tasting damn good gravy!
I'm pretty sure the thumbs down are coming from vegetarians or vegans.
This video showed me exactly how to stop messing up the gravy I've been making with chicken grease. I am so thankful. Very easy to follow. My man is happy, too!
I like my gravy a lot thicker than most so i let it sit (off heat) for 45 secs or so after I add that cow juice. Then i go back to stirring. I also add some cayenne pepper for some heat. Spicy gravy with flaky biscuits and thick cut savory bacon is what I love. My grandfather used to make it for our first meal every time we went to visit. Now I get to share that with my children!
Thanks Kevin so much for watching
Just made this. My wife says it was the best white gravy she has ever had! And I agree! Delicious! Thanks Ken
Good stuff here! Reminds us that whenever we fry bacon, or render other pig fat, save it, put in container in the freezer. Could be some good gravy in your future if you do!
Me too. Ham gravy is really good if done right. I'm getting hungry watching all these.
I just learned to make gravy over a year ago even though I worked around military cooks while in the Air Force. After watching the videos on RUclips I learned how to make it correctly and now I am fairly good at it. I thank you for giving us the instructions on how to make white gravy, and I won't forget it when cooking.
Thanks Sidney for watching
I always heard gravy was hard to perfect, but after you do it a few times it's simple. Just need to make sure & get the ratios right & keep stirring as Ken says. One thing you don't want to do is to try & add more flour after the liquid though. It will lump up.
You CAN add more flour if you thoroughly combine it with some fat first. Mix a teaspoon of flour with a teaspoon of butter, margarine or oil, then add to gravy. 👍👍👍
Your gravy is the way my grandmother and mother fixed it...so good ! Sometimes would put crumbled up fried sausage in it...again, so good ! Thanks for sharing.
Thank you for watching
Wow Thank You, this just brought up an amazing childhood memory. My mother would make what she called Sunshine Eggs. Make a white gravy, then grab a few hard boiled eggs, separate the yolks from the whites and add the chopped whites to the gravy just as it was done. Served over home made sourdough toast, with the egg yolks sieved over the top...OMG the perfect lunch!
Now that does sound good
Great job Kent! Back home where I'm from we love the little lumps in our gravy. As my grandpa used to say years ago"anybody can make smooth gravy,but a good cook can make it lumpy" haha! God Bless y'all
Thanks Will and God Bless you as well
You know you’re a good cook when you can “hear a cup”
Hello I made this over mashed potatoes and fried chicken and i used the grease from the fried chicken and Great tip on the milk .
I told my wife the only way that I'd marry her was if she'd let me teach her how to make gravy the way my mom and grandma did! I told her that all she was missing to make her perfect was a good gravy recipe. well, she let me show her so I married her! and you know what? I've got me one hell of a woman now and wouldn't trade her for nothing. I work hard to make her happy and she makes me gravy which is equal to happiness!👍👍
Hey a man is only strong as a the woman who holds him, and makes his gravy
Have your wife send me some gravy. I cant do this shit. I keep getting soupy gravy. I tried putting more flour, slowly pouring in the milk, keep stirring. All the steps that everyone says to follow, I followed them 100%. Still no gravy. Help me somebody!!!
You guys are talking just about gravy right?
@@gangsterdisciple759 Put cornstarch so it would thicken. Dilute that thing first before pouring it in.
Are you sure? I've got a 2007 Dodge 2500 with a cummins if your interested. Nah, kidding, I I've got a good woman.
My grandma taught me the same way! I love it and I make the best gravy and anything southern thanks to that wonderful woman! You hold the essence of delicious hearty food Sir...I applaud you!
Thanks Justine
Hungry now for some biscuits and gravy.
Aint nothing better than biscuits and gravy. It is a Happy meal
Yes Sir, biscuits and gravy---the Original Happy Meal!
I grew up soppin' biscuits in butter and syrup.
I'll never forget being at the breakfast table with an old boy down the road when we were kids. We ran outta biscuits and he started ballin': "Momma, I ain't got nothin' to sop with!" LOL
Biscuits and gravy. Probably the best food ever invented.
I can remember my grandma saying, after cooking over that cast iron pan, “I got a good scald on that gravy” (which if you’re not from down south means that she cooked it just right prior to adding water then milk to it and it turned out good)
Yes-before adding milk, the flour must be browned for flavor and to ensure the gravy doesn’t come out like liquid dough. So good gravy is more of a tan color.
Exactly like my Mamaw n Grandpaw Used to make when I was lil Bitty Love Y'all Videos Kent God Bless You n your Family
Thank you for watching and God bless you as well
+Cowboy Kent Rollins
This the best creamy gravy tutorial I've ever seen in year's. It was super easy to prepare. Your folks are so lucky to have you cook for them once in a while I bet!! God bless you for sharing your family recipes with us, their mighty delicious btw.
You definitely got a new subscriber, Cowboy Kent. Greetings all the way from El Paso, Tx...
Thanks so much Cynthia
God bless those southern women that taught us how to cook Kent I cook like I'm on a camping trip have a nice day there I'm going to put away my soapbox for now
Have a good trip
Up here in the midwest we like sausage gravy with our biscuits
Oh my goodness! Made this today, MMM MMM MMM. My wife says “I wish you would have found Cowboy Kent years ago”. If you were here right now I think we both might give you a big ol’hug. Thanks for another great recipe,
So glad yall enjoyed Don and thanks for watching
American Flag and Chuck Wagon sold me. Thanks Kent.
Thanks so much
Hearing your accent makes me feel home😁🥰 put that gravy on everything yes sirrrrrr💯👍👏
RUclips recommendations are on point. The next video it wants to play is your Angel Flake biscuits. After watching both videos they are on the menu. Although I thought I made both pretty good, after watching both videos I learned a lot that I was missing. Can't wait to try them together, and some chicken fried steak your way too. LIttle by little you're taking me back home. Thanks so much, and I sure appreciate the work your wife puts into this. Making videos isn't easy. I build guitars now that I'm retired from my real job, tried to make some videos but it was harder than it looks. It takes so much time, you don't have time to do what you're trying to make a video of!
I made some up tonight with my country fried pork made in a cast iron pan. Used the pork grease and oil with the seasoned flour and milk for a nice gravy over the pork and mashed potatoes
Got to have some gravy
" You hear that? That's a cup. "
Honey Bunny
I liked that line too.
A cup of cow juice, to be precise.
People that gave a thumbs down can go fuck themselves
i got a cup full4 u
@@robertheflin2400 I disliked your comment just so you know
Never had a recipe either my grandparents raised me and grandpa was dirt poor growing up and had to eat gravy and a biscuit every morning and taught me how to do it growing up because every Saturday we had the big breakfast and this is the best video I’ve seen on RUclips!
I've got to stop watching you at 1:30am....now I'm hungry.
Them gravy cravings are hard to get by especially at that time of night
LOL Ditto that!
As a fellow Okie . I really appreciate you using the translations. It is absolutely awesome! Thank you…
I sure coulda used that spatchler when I was a kid- it was my job to stir the flour into the grease and my Granny always had me use the back of a wooden spoon to get out the lumps.
i was going to ask about sausage bits but after reading some of the comments i came to a realization. if you crumble in the bacon that you used to create the grease you used as a foundation for the gravy you have a respectable smokey variation of the classic sausage and gravy i grew up with. kudos sir. a simple, obvious variation i never thought of out of simple habit and a good reminder to keep oneself open to new things and putting slight twists on previously held conceptions can open up new doors of flavor.
Thanks Chris for watching
Made my mouth drool!!! Love how you explained everything 👌🏼
I just made white gravy for the first time this morning after watching this mr Kent, thanks for sharing!
Thank you got to have some gravy
The first time ever I made gravy I was 17 - 50 years ago. I had all the right stuff but I let the thickening get ahead of me because I was using a large spoon. Sooo - all I could think to do was to put the gravy mix in a blender to get all the lumps out.
It worked! But from then on, I used a spatula for my stirring. LOL
never tried that!
A submersible blender fixes lumpy gravy in no time flat. :)
This guy is truly my hero.
'm honored Robert
And God bless you too sir!
He has many times Bob
This is delicious. I like white gravy. You can put sugar, table spoon or two of vinegar and herbs preferably dill. Eat with dumplings or potatoes and roast beef. Czechia / Slovakia stile.
Thank you Peter for watching
My younger brother was working in NYC years ago and Mom and Dad went to visit. They went to a restaurant for breakfast and Mom ordered Biscuits and Gravy. Well, let me tell you, they had no idea what she was talking about. They brought her a couple of puny biscuit-like things with some kind of beef gravy they used the night before on the Salisbury steaks. Mom's not one to complain ans so choked as much of it down as she could tolerate, but she learned a lot about NYC that day. LOL!
Yep tom, I had to cook some white gravy up there once and they didn't have any ideal what it was, and called it white sauce
Being from NY my whole life i would agree with you,thats why im watching this video to make it myself.Looks delicious
That's not all they don't have any idea what is what. (NewYork)
Love Mr & Mrs. Rollins they are just the best!
Thanks Jason so much
i would probably die from eating your cooking, id eat all of it, at once, and you know what, im good with that
Thanks for watching
Hell yea. Gravy makes everything better. Fresh biscuits, sausage, eggs and gravy.
That is for sure
My grandmother taught me to make this. The recipe is actually much more flexible than what it seems. You can make the gravy with any kind of oil or lard including canola, evoo, vegetable and crisco. Make sure you cook the flour (we've always used self-rising flour) a good four to five minutes (the oil/flour mix needs to be boiling while you're stirring) so that your gravy tastes like gravy instead of raw flour. For white gravy, do not brown flour while cooking in the oil. For Brown gravy, cook flour in oil until it begins to brown...then cook until desired brown-ness is reached. Milk does NOT need to be warm. As you are adding the milk, keep stirring as the gravy begins to thicken. The more flour/oil you have, the more milk you need to add. Start slow with the heat turned to medium or low while stirring the milk in. If you're short on milk, add what you can then add water. Gravy will be thinner with water, but still edible. Gravy can be left thick or thinned way down depending on how far you need it to stretch.
If you want sausage gravy, add cooked sausage after you've added the milk and thickened the gravy. Simmer around ten minutes on low while stirring frequently. If the gravy becomes too thick at any point, simply add more milk or water until desired consistency is reached.
This can also be used as a base for a homestyle Alfredo sauce. Use milk to thicken then add cream cheese to the sauce. When cream cheese is fully integrated, then take off heat and add shredded parmesan and stir until blended. Fresh sliced de-seeded jalapeno is really good in this Alfredo like sauce. Use whatever spices or ingredients you want to enhance the flavors. Hmm!
Simple!
I love it! : )!
Made this Mississippi Boy hungry!!
Time to cook some Biscuits And Gravy!
Thank you,sir. I have made gravy one time in my life while I was stationed at Bangor base in Washington State. IF I had stirred it for a few more minutes it would have been my older brothers gravy,his is the best gravy i have ever had. will get me another cast iron skillet, i want to get a 15 inch the rest are a little small for me,i love left overs.
Thank you Charles
The "Key " to making a good gravy is stirring constantly, I can do it in a sauce pan if I have to
Nothing beats biscuits and gravy over a hot fire. this is exactly how i make my gravy with the exception i cook some ground homemade venison or pork sausage and use the fat from that and leave the sausage in it. one trick i learned is a little butter works good too with certain meats that lack the fat content for the roux but don't over do the butter as it can separate from the gravy and form a yellow oily layer on top of the gravy.
Yours is the closest I've found to what my maternal grandfather made....that old Kentucky hillbilly cooked exclusively with cast-iron, it's all he ever knew other than his old percolator coffee pot. Glad I have your book, keep on spreading the message of good food, cast-iron use and fellowship.
Glad you are enjoying the book and Thanks for watching
My grandmother used to make some country gravy with biscuits or bread (biscuits and bread are still tasty as ever) for me when I was a little boy. She used to make it for me when I spend weekends with her and she made it when I arrived and the next morning when I wake up for breakfast. It was long before she started suffering a stroke and then dementia. I still miss her cooking that stuff.
Thanks Adam for sharing and them grannies can cook
love good old sawmill gravy
gravy we often have it for desert
you art to make some good ol squirrel gravy
hi mr rollins, made white gravy with bolgana , onions and now I know why you use the spatula, I did have lumps. and now I will use the spatula, no lumps... you are a great cook, and I love watching you and how make better foods, thank you
Sounds good Pauline
When you are a good cook, you don’t need to measure anything you just know 💁that simple
This is how i made gravy last night to go over the,breakfast casserole we had for supper.
I do love some gravy
This one hit a sweet spot with me. My Daddy cooked us breakfast almost every day when my siblings and I were growing up. At least twice a week he made white gravy. He frequently threw in some sausage, or dried beef, or ground beef, or ham, etc. He was a master at it, and I can tell you are probably even better. In my latter years I have had plenty of practice trying to master it, too. Some twenty years ago I ran across a version that caught my complete attention, although I don't remember where it was. Nevertheless, I had to figure out why that gravy was so very fine. Experimenting over a year's time, I found the key to it and I have only shared it with my bride. I am now going to give you the opportunity to try the secret. It's allspice. Of course, I can't tell you how much, since the amount of gravy determines that. Just add a small amount of it to just make it evident, but still leave the diner wondering why this gravy is so fine.
Señor Kent. Made the gravy for first time. Will definitely start saving my bacon grease. Can’t ever have enough of that goodness. Turned out nice. Added some green chili to it also.
That does sound tasty
I am curious. What kind of warped individual would give this video a thumbs down?
Did they burn their gravy?!
Sad....
Does make a man wander don't it
They never even tried I bet. That's plumb crazy.
those sad vegans
They are probably British. They same people that call cookies biscuits.
Dan 821 i came to comment the same ....wtf this guys great
Just so you know Kent. Your videos here are like my go to cookbook. I will not deny that I have used instant gravy for some years now., It kept me from going through withdraws but it was not a real fix. I saw my mother make gravy for most every meal and you are right. She said to me there is not a recipe all you do is........ Its a Saturday morning and its raining here in my peace of Texas so I thought I would do biscuits and gravy. I had my PC on so I did a quick search on your channel and found this. Like any Southern boy we save all bacon grease and watching you make this brought a smile to my face and I made it as well. Like most things it will be tweaked to my liking but as a reminder of the 1960's when I was a boy this video took me back. Thank you Kent... DR Fort Worth Texas
Thanks Daniel and got have some gravy on them biscuits
Awesome video. Great food. Love to put a little Texas Pete in mine. And thank you for having that American Flag standing proud in the back round. God bless.
Thanks for watching and God Bless you
Been watching you for about 4 years. You cook like my granny did, thx.
Can't wait for breakfast tomorrow, I'm trying this gravy.
Vernon, gravy here is like desert and we try to put in on everything
Me too!!!
Every Father's Day, our church (in the VA Blue Ridge mountains) hosts a banquet for men and boys. We usually order in the biscuits and gravy and sausage and eggs from a local mom-and-pop grocery store. Done it for years that way.
Well, this year, we tried to place the order, and lo and behold, they decided not to do it anymore.
The ladies were in a dither... but I had grown up in a huge Mennonite family, with a small bakery in the backyard. No problem.
100 cathead biscuits, 3 gallons of sausage gravy, 10 lbs sausage patties, 6 dozen cheesy scrambled eggs. Hashbrowns. Sliced tomatoes, jams and jellies, butter. Done.
It was a hit. I lost count, but I it was over 50 guys that showed up... waddled out of there, saying that was the best breakfast we'd ever done. I felt like a million dollars.
Great job, and thanks for watching
Thanks for the recipe. I love gravy. LoL ☺👍👍
Thanks Manuel, gravy is its own food group and should be eaten at every meal
That same way my mom makes it, and the way I make it.
Like yourself, I used to watch my mom cooking, and I learned everything I know from watching her, and the rest I learned on my own.
And my gravy is some of the best. When my son finds out I am making gravy, he wishes he was still at home.
You should as a rule have better luck getting smooth gravy without lumps if you put cold milk into the hot roux.
It's so simple yet folks won't make it for some reason. Another idea for the base starter is pork sausage drippings. Good point about cooking the flour out. Outdoor cooking is king ! Thank you.
Thanks Garth and i do like some gravy
I'm kinda contrary with my gravy. I like two or three nuggets of gravy the didn't mix in all the way, because it tastes a little like mini dumplings in the gravy. But I love it smooth too. I think gravy should be considered either a soup, or a drink. Because I need nothing else if it's that good.
I use butter, flour and half and half into the sausage I browned in the pan. Delicious.
Once again, a great video. Thanks for your time and effort. I'll forward this to my family members. GBYAY!
Thanks so much, and thanks for sharing
My Mom used to make some good white gravy with sausage grease. Oh, how I loved it. I make it every so often but yours sounds excellent, too. We lived in the village called EDENVILLE, PA , had an outhouse and wood heat that went out and in the morning whatever the temperature was outside, it was that inside. Cold!! A good breakfast would warm you right up.
Good gravy it is
I was nearly 12 yrs old before l discovered that gravy wasn't a beverage.
Goes well on a lot of thing it does
Another way to make gravy that is the way my mother in law showed me. Just put some of the milk your going to use in a jar and add some flour then shake when you pour it in there won't be any lumps because it's already mixed. Then add as much milk as you need to get the consistency right. It's extremely quick so be ready with the spatula.
My aunt use to make it that way, Thanks for watching
Hey, I'm gonna try that tomorrow for breakfast. I've been pretty good at making wall paste. Your shortcut on Kent's basic method should really do the trick. Thanks.
Been watching your videos for a while, Love them. You won Chopped and a cook-off with Bobby Flay. BAD ASS. Might make a few of your recipes.
Hope you enjoy
😍😍😍😍 WHITE GRAVY !!!! 🥰
I used to be a Trucker driving the 48 States, and I loved white gravy with biscuits 🥰
But now i live in New Jersey, A place where there is no good food.
My dad made the best white gravy l ever had can milk flour brown until it's golden made out of fried meat Grace or bacon Grease 😋
That is the best way to start
My sweetheart is always the one to make gravy around our house so I’m sure glad you taught me something here. Thanks to the both of you for being who y’all are!
Thank you for watching
Cow Juice and Wallpaper Paste, LOL.... TY so much :)
My pleasure than you for watching
The biscuits and gravy at Parris Island were amazing. Every morning at morning chow i ate them.
Heaven
I'm going to try this the next time I fry up some fish and make grandma's fish gravy! We'll see if we can't resurrect an old family tradition. A big thank you and tip of the hat to Mr. Rollins.
Thanks for watching
Wondra flour is great for gravy and thickening. It doesn't clump.
I used to use it some, but can't hardly find it here
If you have to use 'Wondra",,you don't know how to make a rue,,sad
My Oklahoma Granny and Mother taught me how to make gravy this way. I taught my daughters how to make it this way as well. Thanks for the Video.
Them Grannies and Mother are great teachers
They Are Indeed Sir..
That is some goood loookin Cowboy Gravy!!! Makes me want to go cook up some Homemade Biscuit's Just like my Mamma did!!,
Outstanding Sir! Been makin it the same way for many years. Our Grannies must be cousins. I've seen some cooks throw bits of raw sausage in that instead of browning the sausage first. It was good but I love how you make it for chicken fried steak or fried chicken. Thanks for teaching and sharing!