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. Sausage gravy is the same construction with browned sausage left in it, which is a different line on the board and cannot stand in for this on a steak.
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
Thin it with a splash more milk at the last moment. It sets up hard as it cools on the plate so it should leave the pan looser than it will be eaten
Tap anything to cross it off.

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 mintwo waits that overlap count once
Needs you
3 minof the steps that give a time

One of the 3 steps never says how long it takes, so both numbers are floors. The recipe itself says 25 min.

  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

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

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
>> pairs-with: country-fried-steak, meatloaf, cheese-grits
>> step.1: Season this one heavily and at the end. Sausage gravy is the same construction with browned sausage left in it, which is a different line on the board and cannot stand in for this on a steak.
>> step.2: whisk the flour into the fat 3 min
>> step.3: pour the milk in slowly, simmer 8 min
>> step.4: season, coarse pepper

Season this one heavily and at the end. Sausage gravy is the same construction with browned sausage left in it, which is a different line on the board and cannot stand in for this on a steak.

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}.

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

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

Thin it with a splash more milk at the last moment. It sets up hard as it cools on the plate, so it should leave the pan looser than it will be eaten.