Use equal parts flour and fat for a perfect roux.
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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.
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