4tablespoonsbutterOR 2 tablespoons pan drippings plus 2 tablespoons butter
4tablespoonsflour
2cupswhole milk
½cupheavy cream
2teaspoonsfreshly ground black pepper
salt to taste
Instructions
Melt butter in pan (with grease drippings, if using.)
Add flour and mix well, cooking over low heat for a couple of minutes until flour is lightly browned.
Turn the heat up to medium; slowly stir in the milk and the heavy cream. Cook on a low simmer, stirring constantly until thickened, about 5 minutes.
Add freshly ground pepper. Salt to taste.
Notes
Be cautious about salting the gravy if you are serving it over a salty dish such as chicken fried steak or chicken. You don't want an overly salty meal.If you would like to add some additional flavor to the gravy, you can eliminate 1 cup of milk and add 1 cup of chicken or beef broth in its place, OR eliminate ½ cup of milk AND the heavy cream and use one cup of broth in their place.Gravy will keep in the refrigerator for 3 days. Reheat on the stovetop, adding some milk to reconstitute to desired consistency.