White Cream Gravy
A classic Southern white cream gravy made from a butter-and-flour roux enriched with milk, seasoned with salt and black pepper, and cooked until thick and creamy.
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Ingredients
- 1 Lbs Butter
- 2 CupsFlour
- 1 galMilk
- 2½ TablespoonsSalt
- 2 Teaspoons Black Pepper
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Method
- 1
In a large, heavy-bottomed pot, melt the butter over medium heat.
- 2
Whisk in the flour a little at a time to form a smooth roux, stirring constantly and cooking for 2-3 minutes until any lumps are worked out and the raw flour smell cooks off (the roux should stay pale, not browned).
- 3
Gradually whisk in the milk in a slow, steady stream, whisking constantly to keep the roux from clumping.
- 4
Bring the gravy to a gentle simmer over medium heat, stirring frequently, and season with the salt and black pepper.
- 5
Continue cooking, stirring often and scraping the bottom of the pot to prevent scorching, for 15-20 minutes, until the gravy is thick, smooth, and coats the back of a spoon.
- 6
Taste and adjust seasoning as needed, then keep warm over low heat, stirring occasionally, until ready to serve.
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