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Cream Gravy Recipe

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This recipe for Cream Gravy, by , is from Eating at Grammy Nell's: A Good Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nell Phillips

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup oil
1/3 cup flour
2 cups milk
salt and pepper to taste(maybe 1/2 tsp)

Directions:
Directions:
Put oil in skillet; allow to heat up. Sprinkle flour evenly over grease. Using a whisk mix the flour with grease, creating a golden brown paste. This is known as a roux, and you want the roux to attain a deep rich color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour. Whisk again and check the consistency. After a couple of minutes, the paste will start to turn golden brown. That's when its ready*********. Whisking constantly, pour in 1 cups milk. Whisk to combine, then let the gravy come to a slow boil. The gravy will thicken gradually, but if it seems too thick at first, add splashes of milk as needed, whisking to combine. As you and thicken
the gravy, be prepared to splash in more milk, if it becomes overly thick. The total cooking process should take 5 - 10 minutes. Generously season with salt and pepper, tasting to ensure that it's seasoned adequately. Unseasoned gravy is one of life's great sacrileges.

Personal Notes:
Personal Notes:
Well baby, I think I finally got it so you can understand. The other measurements were too much gravy. I poured out over half of Papa from yesterday; so went to work to find different measurements. Do not I say Do not use the other recipe.

 

 

 

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