Gravy Recipe??

[Dale Moser]

Don't get betwixt me an my gr..gr..gr..gr..gravy!

[greenflag]

Redneck method

If you are a redneck like me there are no wisks at the deer camp. So I improvise & use a small mason jar with the flour & a little of the liquid(water, or milk) shake it up till there are no lumps & proceed in your regular gravy process.

Something I had in Louisiana that was different was [I]tomato gravy[I] they said you use tomato juice for the liquid. It was good with biscuits & eggs. I'm not sure how it would be with other foods.

Garry

[Joey~AP]

Don't get betwixt me an my gr..gr..gr..gr..gravy!

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[Comanchehunter]

The key to no lumps in any gravy, is to make sure all of your flour is coated with the grease before you add the milk (or water, or God forbid...tomatoe juice). No whisk needed if you do this.

[Tmag]

You go Dale. I have had tomato gravy also, pretty good stuff with cathead biscuits, sausage, ham, bacon, steak, eggs, and pancakes. Oh yeah, and some sure nuf good ole sawmill gravy, with just a pinch of sawdust.

[switchback]

Comanchehunter is right on. I learned that a long time ago from my mom. First time I tried to make gravy it was aweful. Make it all the time now and never a lump and only stir with a fork. If you use water then use hot water, seems to heat back to a boil faster. Ohhh and if white gravy it has to have alot of pepper.

[Russ81]

Ya'll ever heard of hill country fare???? just make the gravy when nobody is looking and burn evidence!!!!! Seriously, the $0.50 packets of brown gravy are real good.