Ingredients:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk (whole milk preferred for creaminess)
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper (or more, to taste)
Optional Add-ins:
A pinch of garlic powder or onion powder for extra flavor
A dash of crushed red pepper for heat
Cooked sausage drippings or crumbled cooked sausage for sausage gravy
Instructions:
1. Melt the Butter:
In a medium saucepan over medium heat, melt the butter until fully liquid and slightly bubbling.
2. Make a Roux:
Add the flour to the melted butter. Stir constantly with a whisk or wooden spoon for 1–2 minutes to cook out the raw flour taste. The mixture should be smooth and slightly golden (but not brown).
3. Add the Milk Slowly:
Gradually pour in the milk while whisking continuously to avoid lumps. Continue to whisk until the mixture begins to thicken — about 5–8 minutes.
4. Season:
Add salt and pepper to taste. Adjust thickness by adding more milk if needed.
5. Serve Warm:
Serve over biscuits, chicken-fried steak, mashed potatoes, or fried chicken.
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