¼cuppan drippings from turkey or pan-fried chicken, pork or steaks
¼cupall-purpose flour
2cupsmilk (preferably whole)
2tablespoonsgrated white onion (optional)
Kosher salt and freshly ground pepper to taste
Instructions
In the pan that you use to fry, roast or sear your meat, reserve ¼ cup pan drippings, or transfer them to a saucepot from the cooking pan. Heat the drippings over medium heat. Add the flour to the drippings.
Whisk the flour in until it turns golden brown and starts to thicken and bubble, about 3 minutes. Remove from the heat and gradually add the milk, whisking constantly. Add the onion, if using.
Return to the heat and whisk frequently until thickened, about 5 minutes. Taste and add salt and pepper as needed. Serve hot.
Notes
If you have flour left from dredging and frying up chicken or steaks or whatever, this is a great place to use it. Since it will cook as the gravy is being made, any bacteria that might have been introduced by contact with raw meat will be killed off, so it’s perfectly safe, and a nice way to prevent waste.
Dori Sanders, in her book Dori Sanders’ Country Cooking says “be generous with the pepper here; it really adds to the flavor.” She also recommends adding the milk to the pot off the heat, and then returning the pot to the heat and cooking until the mixture thickens.
Whisk the gravy frequently if not constantly to prevent burning and to make the gravy evenly smooth and thick.