OK, I have Becky56's biscuit recipe which I am eager to try. Now I need a milk gravy recipe. My mom made it with either bacon or sausage drippings. The last time I tried it was a big blob and the time before it was as thin as water. My children would be so impressed if I could come close to Mamaw's gravy and biscuits!

the way i make my sausage gravy is I fry up 1 lb bulk sausage. I use bob evans and there is nothing to drain off. Then when it's all browned I will pour in a bunch of milk and a stick of butter, let it heat up. disolve about 2T corn startch in cold water and add to the pan.

I don't measure but i use my 9" CI skillet If it needs to be thicker I just add more statch/water. My pan is usually full to the bottom of the pour divits when I am done.

* I should add that when I make this it's for our family and we are a household of 5 so adjust accordenly to your taste and needs.

This message has been edited. Last edited by: Rachel_G,

The secret to gravy is the proportions and a WHISK.

The proportions are 1,1, 1.

1 tablespoon fat
1 tablespoon flour
1 cup milk, half-n-half, cream or mixture

Melt fat. Stir in flour and cook the flour until it's about a light gold.

Next, WHISK IN the milk. If you need to add more, do so. If it's too watery, cook until it's the right thickness. Whisk, whisk, whisk!!!!

Then, salt and pepper to taste. Do not fret if you have to add a LOT of both, but do add gradually. Gravy uses a lot of salt.

NOTES:
Darker flour gives more flavor, but the darker it is, the less thickening ability it has. Since the fat will be flavoring the milk gravy, you don't need to cook the flour as much. Just cook it until light gold to eliminate a paste taste.

In addition, whole wheat flour doesn't thicken as much as all-purpose flour. Don't adjust the fat or flour, though. Nor the milk unless it's to add more. If it's too thin, continue to cook down until right consistency.

Fat can be bacon fat, sausage fat, or even just plain butter.

If this is not enough quantity wise, then double it to 2,2,2. Or 3,3,3.
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ETA:
By the way, this is a standard white sauce.

If you want a cheese sauce, use butter as the fat, and at the end, stir in 1/2 cup extra sharp cheese per 1 cup of milk. Or more if you like. Serve over anything, such as pasta, veggies, potatoes.

If you like chipped beef on toast (I love, but some don't), use butter, and stir in rinsed, chopped dried beef--that stuff in the jar near the tuna in the grocery store. Serve over toast.

If you want homemade cream of chicken soup, use butter for the fat (or better yet, chicken fat!). Then, instead of using all milk, use 1/4 cup heavy cream and 3/4 cup chicken broth. (or double, triple, etc.) Cook down until very, very thick.

For cream of mushroom, use butter and heavy cream, and again cook until very, very thick. Stir in sauteed mushrooms at end. Mushrooms are tricky, however, because they are very watery if not cooked right. Do, one of two things... stop the cooking before they get watery, or continue cooking until all the water is evaporated. Depends on how cooked you like your 'shrooms.

This message has been edited. Last edited by: Indexlady,

My first gravy looked like Jell-o. I unmolded it for our German Shepherd. He ran up, sniffed it, started rooting with his nose trying to throw dirt over it to bury it. Guess he was going to let it get ripe before he ate it. I was twice ticked off! LOL

I found a recipe with different proportions than Indexlady's...
2 tablespoons fat (bacon or sausage grease - I prefer bacon)
2 tablespoons flour
1 cup milk
salt and pepper to taste

And, I like to cook my flour in the grease until it is almost brown. Be careful to stir constantly and don't burn your flour. If you do, start all over again. (By the way - flour and grease cooked brown is the beginnings of a Cajun roux.)

I agree about the whisk! (I personally like a flat whisk for gravy).

I make sausage gravy a couple times a month and I brown the sausage then remove most of it leaving the grease in the pan. Sprinkle flour over the grease just enough to soak it all up and then let that cook just for a couple minutes, then use your wisk and slowly add milk. This should be all on med heaT. Your milk will thicken from the flour and the grease gives it the sausage taste. Continue to let it cook and add milk til you get your desired texture! Add pepper/salt to taste.

Thanks to all of you for your responses. At my age, I should have mastered this by now. I am going to try when noone else is here so I can hide my mistakes.