Did you read my last post, and get to the part where it said, “for the love, make some cream gravy” and then flail your hands in dismay?  Fear not, dear reader, for I shall come to your aid.

Remember that? Gorgeous, right?  There are many things that really need a quality gravy to accompany them.  This is how you get there.

Have you ever had gravy in a fast food place and thought, “this stuff is pretty average”?  Would you like to know the secret to wonderfully rich, decadent white gravy that smothers your food in kisses and carries you away with its wonder?   It’s the milk fat.

Fat is a flavor carrier.  When you strip a recipe of its natural fats, you empty it of its rich, round flavors as well.

Many people make the mistake of lowering the fat content of their gravy by using skim or reduced-fat milk.  In fact, most people don’t even call it “cream gravy” anymore because they don’t keep real cream on hand.  Sure, it will drown a biscuit, but will it make you look for something else to keep dipping in it? Not likely.

Your choice of fat affects the flavor of the gravy.  Do you want the dairy to shine through, or do you want the porky, smokey hint of bacon grease?  In the gravy from last night, I used two tablespoons of the frying oil from the chicken, after I had fried some chicken but before any flour in it had overbrowned.  Some other great choices include: drippings  (sausage, bacon, chicken, duck), fruit oils (olive, coconut), and real butter.

You will need a whisk.  I prefer the old-school wire whisks.  I actually dislike the newer style, and I REALLY dislike the kind that have the wires coated in silicone.

You will also need a pan that won’t be damaged by the above whisk.

The best ratio I have found for gravy is: ONE tablespoon fat, ONE tablespoon flour (or other thickener), ONE cup fluid.  The ratio is important so that you don’t end up with gravy that never thickens, nor do you end up with “gravy pancake,” which is what I subjected my poor husband to the first couple months of marriage.  After talking to everyone at church, my husband’s uncle told me the unforgettable ratio, which I now share with you.

Perfectly Creamy Gravy

2 tablespoons fat
2 rounded tablespoons white flour
1 cup whole milk
1 cup heavy cream
Salt, to taste
Fresh cracked pepper
Creole seasoning  (optional)

First, make a blonde roux in the pan by melting the fat over medium-low heat.  Yes, medium-low.  Quit being in such a hurry.  Whisk the flour into the fat to form a paste.  Allow the paste to cook for a few minutes, just until it becomes fragrant and starts to barely change color. 

Add the milk to the pan while whisking constantly; you will need to stir continuously at this point to avoid lumps.  Once the milk has completely dissolved the roux, go ahead and add the cream and the seasonings.  You will need a heavy hand on the salt; it takes more than you think.  This is a taste-as-you-go process, so salt in stages.  Add a little, then taste.  Proceed.  Then give the pan a once around with some fresh cracked pepper, and a light sprinkling of creole seasoning.

You haven’t stopped whisking, have you?  Keep whisking!  You can gently increase the heat, but don’t go above medium.  You don’t want to ruin all your hard work.

Gravy should be the last thing you make before you serve out, because it will continue to thicken on standing.  So, once your gravy reaches perfect creamy thickness, serve immediately.