WHITE GRAVY

WHITE GRAVY
Ingredients:

1/4 cup can unsalted butter with bacon fat
1/4 cup all-purpose flour
2-2 1/2 cups whole milk or 2% milk, see notes
1-2 pinches cayenne pepper
Salt and freshly ground black pepper to taste

Instructions

Melt butter in a large skillet over medium-low heat. Add the flour and beat continuously until lightly browned, about 3 minutes.
Slowly stir in the milk until a smooth and creamy mixture is formed. Add cayenne pepper, salt and black pepper.
Continue cooking, stirring frequently, until the sauce has reached the desired consistency.

Notes

For even more flavor, use meat fat, e.g. B. Bacon fat. Replace each tablespoon of butter with one tablespoon.
While cooking butter and flour, stir constantly over medium-low heat for 2-3 minutes. The mixture will turn a little brown and cook off the raw flour taste.
If the sauce becomes too thick, thin it with a few tablespoons of milk at a time until the desired consistency is reached.Season to taste with cayenne pepper (just a few pinches to start), salt and freshly ground black pepper.
This pepper sauce can be made up to 2 days in advance. Reheat in a saucepan, adding milk 1 tablespoon at a time until desired consistency is reached.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months.For best results, let it thaw in the refrigerator overnight before reheating.

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