This milk gravy is the perfect compliment for chicken fried steak, but it’s also wonderful with many other foods. For example, it’s a quick and easy gravy if you don’t have enough drippings from a roasted chicken.
It can be made with milk, half and half, cream, or any combination thereof, depending on your diet, and taste preferences.
To save time, heat 2 cups milk in microwave for 4-5 minutes on high power. Watch that it doesn’t boil over.
![Add hot milk. Stirring constantly, turn heat to high, and cook until thick. If it seems too thick, add more milk to desired consistency.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29004309/2016-02-09_3627_edited-1-1-1024x683.jpg)
Add hot milk. Stirring constantly, turn heat to high, and cook until thick. If it seems too thick, add more milk to desired consistency.
![](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29003944/2016-02-09_3768_edited-1-1024x683.jpg)
White Gravy
2016-02-09 19:49:02
![](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29003944/2016-02-09_3768_edited-1-1024x683.jpg)
Serves 6
Cook Time
10 min
Ingredients
- 3 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon chicken bouillon
- ½ teaspoon beef bouillon
- ½ teaspoon fresh pepper
- 2 cups milk
Instructions
- Heat milk in microwave on high power for 4 minutes
- Melt the butter in a 2 quart sauce pan, then stir in flour, chicken and beef bouillons, and pepper to make a smooth roux.
- Add hot milk, and whisk until it thickens. If it’s too thick, add more milk, to desired consistency.
- Serve, immediately.
White Apron Blog http://whiteapronblog.com/
![White Gravy](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29003937/2016-02-09_3759_edited-1-1024x683.jpg)