Southern Style Milk Gravy
From the Kitchen of Deep South Dish
1/4 cup of bacon fat, butter, canola oil or any combination
1/4 cup of all purpose flour
1 cup of water
1 cup of milk, more or less depending on desired consistency
Salt and pepper, to taste
Heat the fat in a cast iron skillet over a heat that is just over medium to medium high, until the fat has melted. Can also use any combination of canola, butter, bacon fat, or just canola.
Measure out the water and the milk in separate containers, and keep them both close at hand near the stove. Sprinkle the 1/4 cup of flour into the fat a little at a time, and using a wooden spoon, stir constantly until fully incorporated. Continue stirring until gravy is a very light blond color. Remove the skillet from the heat.
You're gonna need to move very quickly here to keep from burning your roux! Grab your whisk and while pouring the water into the hot roux with one hand, you must whisk very quickly with the other hand. Be careful of the steam! Once the water is pretty well incorporated into the flour, grab the milk and while steady pouring that into the roux, continue whisking very briskly with the other hand.
Once it is well mixed in, return the skillet to the burner and continue cooking and stirring over medium heat until mixture begins to thicken. This gravy is a fairly thick one, so if you prefer your gravy a bit thinner, just continue to whisk in additional milk, just a little at a time though, until it reaches the consistency you prefer.
Serve over chicken fried steak , with rice, or over homemade biscuits . Can be doubled.
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