Gravy can be made by cooking any meat, vegetable or chicken reductions with liquid, such as milk, cream, water, wine, beer or broth. Gravy is used ladled over mashed potatoes, stuffing and vegetables or on the side to dip different food in.

• Mashed Potatoes
• Chicken fried steak
• French fries
• Open-faced sandwiches
• Biscuits
• Toast
• Rice
• Meatloaf
• Stuffing

• Cream gravy
• Sawmill gravy
• Sausage gravy
• Tomato gravy
• Vegetable gravy
• Onion gravy
• Mushroom gravy
• Giblet gravy

• 2 cups of milk or water
• 1/4 cup flour
• 1 teaspoon black pepper
• 1 teaspoon salt
• Pan drippings, about 2 tablespoons

1. Add the flour to the drippings and oils in the bottom of the pan that was used to cook the meat, this will allow the bits on the bottom of the pan to release, creating a flavorful gravy.
2. Slowly add flour, making a roux.
3. When the roux is browned to your liking, add all the liquid at once and stir quickly to avoid clumping, scraping the pan often.
4. Add salt and black pepper, stir over high heat.
5. Lower heat and simmer for 10 minutes.