Total Time
15mins
Prep 15 mins
Cook 0 mins

Real cream gravy.

Ingredients Nutrition

Directions

  1. Melt butter and bacon grease in a medium sauce pan over med high heat.
  2. Add flour mixing to create a roux.
  3. Slowly whisk in milk.
  4. Eatch out for lumps.
  5. Vook stirring constantly until smooth and thick.
  6. Add bullion, garlic, and salt and pepper; mix well.
  7. TIPS- If your sauce is too thick, add milk. If it too runny, add more flour.

Reviews

(4)
Most Helpful

I made this last night to use over my biscuits and it is AWESOME!! I didn't have a bouillon cube so I used about 4tsps of Broth and it worked wonderfully!! My husband grabbed the recipe and said "This is a saver". We will be using this again in the very near future.

familymgrkendra July 24, 2008

Made this creamy tasty gravy as written. It went so well with my fried chicken #205601. My husband really liked. I am going to try it as the base for sausage gravy. It's a keeper. Thanks chef victoria #2. Bullwinkle

bullwinkle August 09, 2007

This is a basic cream sauce recipe with the addition of a chicken bouillon cube and garlic.There is so much you can do with this recipe. You can add mushrooms and have a chicken mushroom gravy, or beef bouillion with a dash of A-1 sauce and have a great beef cream gravy. Thanks for posting!

Montana Heart Song January 22, 2007

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