Smooth and creamy white gravy, one of the American South's most beloved and versatile sauces, is really just a variation of béchamel, which was brought to Louisiana by French explorers in the 17th century. Excellent draped over chicken fried steak, biscuits or mashed potatoes, it comes together in no time. Start by making a white roux; this version uses butter, but you can also use bacon fat. To ensure the gravy doesn't seize or clump, bring the milk to room temperature or heat it slightly, or slowly whisk in cold milk ½ cup at a time. Be mindful that the gravy will continue thickening off the heat, so remove it just before it reaches the desired consistency.
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Author
Naz Deravian | 2023-12-06
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