Cream Gravy

also called milk gravy · plain white gravy · pepper gravy · gravy for country fried steak

The table

Season this one heavily and at the end.
1/4 cup(60 mL; poured back out of the steak pan)frying fatwhisk the flour into the fat 3 minpour the milk in slowly, simmer 8 minseason, coarse pepper
1/4 cup(32 g)all-purpose flour
3 cups(710 mL)whole milk
1 1/2 tsp(coarsely ground)black pepper
1 tspkosher salt
It sets up hard as it cools so it should leave the pan looser than it will be eaten
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What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.

Pans and tools

Before anything else

2whisk the flour into the fat 3 min

3pour the milk in slowly, simmer 8 min

goes in with what step 2 made

4season, coarse pepper

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 11 min1 of 3 steps gives no time
Needs you
about 3 min
If you get it wrong
Narrow — three minutes on the roux: cooked less it tastes pasty, taken to colour it is a brown gravy for a different plate

  1. whisk the flour into the fat 3 min

    3 minneeds youfrom the start

  2. pour the milk in slowly, simmer 8 min

    8 minwalk away3 min in

  3. season, coarse pepper

    not timed11 min in

You'll need skillet

Goes with

See how it is written
>> title: Cream Gravy
>> category: Sauces & Gravies
>> tags: milk, gravy, southern, roux, stovetop
>> counters: Meat and Three, Diner
>> aka: milk gravy, plain white gravy, pepper gravy, gravy for country fried steak
>> servings: 6
>> time: 25 min
>> slack: narrow — three minutes on the roux: cooked less it tastes pasty, taken to colour it is a brown gravy for a different plate
>> pairs-with: country-fried-steak, meatloaf, cheese-grits

>> step: Season this one heavily and at the end.
Season this one heavily and at the end.

>> step: whisk the flour into the fat 3 min
Whisk @frying fat{1/4%cup}(60 mL; poured back out of the steak pan), @all-purpose flour{1/4%cup}(32 g) in the #skillet{} for ~whisk{3%min}.

>> step: pour the milk in slowly, simmer 8 min
Pour @whole milk{3%cup}(710 mL) into @&(~1)pale roux{} a little at a time, then ~simmer{8%min}.

>> step: season, coarse pepper
Season @&(~1)gravy{} with @black pepper{1 1/2%tsp}(coarsely ground), @kosher salt{1%tsp}.

It sets up hard as it cools so it should leave the pan looser than it will be eaten.