This is a roux based sauce/gravy that can serve as a base for other gravy’s and sauces. For example, you can you this as a base for the gravy in biscuits & gravy, or for a chicken and mash potato meal. It’s quick and easy, the only trick lies in making the roux and my advise is that you take your time and add the milk to the roux in steps to avoid having a lumpy gravy/sauce.
Ingredients
- 4 TBL Butter
- 4 TBL FLour
- 16 oz Milk
- Salt and Pepper to taste
Process
- Add butter to cold sauce pan.
- Heat a sauce pan on med-high let the butter melt.
- Add flour and stir. You want the roux to obtain a nutty aroma but since this is a white sauce, you don’t want it to burn or toast too much as that will result in a darker colored sauce.
- While whisking roux, add 2-4 oz of milk. You will see the sauce suddenly thicken, but that’s okay, just keep whisking until the lumps are gone.
- Add 2-4 more oz. of milk and whisk out lumps.
- Repeat step 5 until all the milk is incorporated.
- Turn head down to low and season to taste with S&P.
