Old Style Southern Cream Gravy
2 Tablespoons flour
2 Tablespoons drippings (you can use veg oil, but the drippings make it taste soooooo good)
1 Cup Milk
heat the drippings at medium heat ( I use cast iron, it just cooks better), add the flour, whisk like crazy. Keep the heat on medium so that the flour doesn't burn and at this point you can adjust. If there is still oil that is not absorbed add a bit more flour, if the flours seems too dry add a bit more oil. Stir with whisk, the mixture will first be very pastey, keep stirring, the trick to a good gravy is cooking the flour so it doesn't take raw. The mixer will get looser and more liquid as it cooks. You keep stirring the entire time until the mixture is light to medium brown, add the milk and keep stirring. Stir until it thickens, again adding milk a bit at a time to thin if too thick. Taste and check for salt and pepper and to make sure you don't taste the flour. I usually end up cooking 5 to 10 minutes and usually it needs lots of salt, seriously! It's hard on the arms and seems to take forever, but the occassional treat of this gravy takes me right back to my childhood!
Hope that was clear and let me know if any of you give it a try