Use equal parts flour and fat for a perfect roux.

Slowly whisk in warm milk to avoid lumps.

Season generously with salt, pepper, and a hint of garlic powder.

Cook the roux until golden for a richer flavor.

Add a splash of cream for extra thickness and richness.

Stir constantly to prevent scorching at the bottom.

Simmer until the gravy coats the back of a spoon.

Customize with crumbled sausage or bacon for added depth.

Serve hot over crispy chicken-fried steak for the ultimate pairing.