Gravy is an essential part of many warm, home-cooked dinners; Southern biscuits, mashed potatoes, and chicken-fried steak just wouldn’t be the same without it. If you’ve been using store-bought gravy, consider learning to make your own from scratch (the premade version tends to be loaded with salt and preservatives).
The basic process of making any gravy is simple; make a roux by mixing equal parts flour and fat, add any meat flavor that you have (stock, drippings, or — in this case —broth), deglaze the pan with stock or wine, and then season the gravy, whisking and stirring as you go.
White gravy follows these same basic principles. If you’re looking for an easy-to-make (yet super delicious) white gravy recipe to serve alongside your dinner, we’ve got one that you should try; it develops extra flavor by using bacon fat to make the roux and it’s balanced nicely by a touch of creamy half-and-half. If you don’t have the half-and-half on hand you could substitute whole milk or heavy cream; you’ll still get delicious and well-balanced white gravy.
Click here to see our favorite white gravy recipe.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.