wilkes

I like the bacon grease on any thing.

Bacon or ham grease along with flour & milk.

Glitter, your momma was a pro at everything!!! But since I never got to try her gravy, you will have to make some and share!!

Mine is so good it will make your tongue slap your brains out...

Momma made the best....

I make mine with butter and milk, even if I'm serving it with meat. It makes a smoother, creamy gravy that's not so heavy. I agree that you have to stir it constantly, put your flour in early and cook it until it's very, very brown, stirring it around constantly, then add the milk and salt and a lot of pepper. AND you HAVE to do it in a well seasoned cast iron skillet. If I HAVE to use a grease, I would prefer country ham grease.

Best gravy I ever had is at the 50's restaurant. I try not to go there every week because that is all I want to order. LOL.

I make decent gravy. Use only bacon grease or country ham grease. Use lots of pepper and stir constantly.

you can make it with evaporated milk. My grandmother used to do it that way sometimes, but I would cut it with regular milk too.

Patience.

L2L.. It's bad enough for you without adding the heavy cream! LOL I make darn good milk gravy if I do say so, and mine is always creamy looking and lump free.. I only use bacon grease, all purpose flour and whole milk. The key is to let it thicken and stir it constantly... and do not let it boil.

Milk , I hardly ever have cream on hand - but I have to replace the flour with cornstarch - not as tasty by a long shot.

I recently tried some really good breakfast gravy and it was so creamy, I would almost think in had heavy cream in it. Does anyone fix gravy with cream or something other than just milk?