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.
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- 3 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon chicken bouillon
- ½ teaspoon beef bouillon
- ½ teaspoon fresh pepper
- 2 cups milk
- 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.
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