Making gravy is easier than you think.

[tejas]

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[tejas]

It's my one consistent "pricey" item in my pantry. But it really does turn out the best gravies I've ever made.

[djaddict]

I find it very interesting that you use equal parts flour and oil as I have always made mine with twice as much flour as oil.

I mostly make milk gravy and I use bacon grease usually unless we run out of drippings (which we usually don't) and I refuse to use anything but a french wisk to make it with. I never have lump issues and it saves a lot of arm fatigue! :)

[tejas]

Are you using whole milk? If so, that's where your extra fat is coming in. I never make cream gravy, so I can't speak to how that would vary.

I *do* make Alfredo sauce from time to time and it's an interesting experience. Watching the butter and cream incorporate is like magic. :-)

[djaddict]

Yes, I do use whole milk! Mystery solved. Also, I only use 1/2 cup of fat and 1 cup of flour and then seven cups to make a panful of gravy (we eat it on biscuits, bread or scrambled eggs since it's like a breakfast gravy) Really fattening but oooooh so good.

Mmmmmm. Alfredo. Buteer, cream and what kind of cheese do you use?

[tejas]

Romano and/or Parmesan, if I've got them fresh. I'm just as likely to use the powdered stuff in the can. :-):-) That's usually the mix of three R, P and... darn. I can't remember the other one that comes in that. Starts with an A, I think.

It's amazingly easy to make, just very, *VERY* fattening. :-)

[tejas]

LOL!!!! I do prefer whisking but, am whiskless. Must seek a new one out one of these days. I really like the coated ones rather than plain metal.

[djaddict]

If the wire is formed in a spiral shape it's a french wisk. Kinda funnel shaped I guess.

[tejas]

I've used the vegetable base, myself. The vegetable starches released in cooking are great thickeners. Arrowroot and cornstarch work well, if you have them. :-)