Debbi's MIL's Southern Gravy

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Debbi's MIL's Southern Gravy

My MIL, who makes a kick-ass southern gravy, makes roux. But! She browns the flour *first*. This cooks the flour and gives the best flavor.

Proportions of flour, fat and liquid:
2 tbsp Flour
2 tbsp Fat
1 cup Liquid

If you want to stand a fork in it, double the flour and fat.

In a cast-iron pan, put your flour. Brown it slowly. Push it around with a wooden flat-edged scraper. When the flour is browned, take off the fire to cool, still stirring so it does not burn.

Then very slowly mix in the fat. It must be real fat, not the phony stuff. Pan drippings are the best. Mix into a paste and then slowly add your liquid. She uses either the liquid from cooking green beans (fresh), the water from boiling potatoes, milk or plain ol' water. Depends on her mood. Add the liquid a teeny bit at a time, so you don't get lumps.

Put back on the flame and slowly bring to a boil. Cook until thickened.

Debbi
(9/5/01)

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