Cream Gravy

Knowing how to whip up cream gravy is a southern necessity. To be honest, I have always struggled to get it just right….. Until recently when I asked my mom for a lesson. No more lumpy gravy here!

Here is what you’ll need:


You know that any recipe that starts out with grease has to be good….right? ( Just don’t tell your doctor. 🙂 )

I hate to admit this, but I have started keeping a small Tupperware container in the refrigerator with bacon grease in it. I always have some on hand if I need to make some gravy. If I am making chicken fried steak, I just use the grease I fried the meat in. It doesn’t really matter what grease you use.


Mix a couple of cups of flour and 2 cups of milk together in a bowl. Make sure to whisk it so that there are NO LUMPS!


In a large pan, heat up about 1/4 cup oil on medium heat. Pour your milk/flour mixture into the pan.


STIR, STIR, STIR!  Whatever you do, don’t stop stirring! It will be lumpy and kind of dry…. that is good!


Add a little milk at a time.


Add  salt and pepper.


Lumps…the enemy of gravy! I take my spoon and squish them into the gravy until it is smooth. If your gravy is too thick, add a little milk. If it’s too thin keep cooking it. It will thicken up a little as it cools.


Pour over some homemade biscuits or chicken fried steak….YUUMMMMMM!

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