Recipe by Kittencal@recipezazz
You can use half chicken broth and milk if desired, add in some cayenne for some heat also.
Top Review by krinker65
Look people... I was in the restaurant business for bout 20 years. The basic fundamentals of making a rue are 1/2 stick butter OR oil and 1/2 cup of flour. However tablespoons of butter or oil you use, you use equal amounts of flour. Simple. To that it takes 32 oz of liquid i.e. chicken or beef broth to make your gravy. They only reason this called for 3/4 of a cup of flour is to make the gravy a little thicker. Stop whining and be grateful someone is sharing a recipe with you. Kirk
- 1⁄2 cup vegetable oil
- 3⁄4 cup flour
- 1 teaspoon seasoning salt or 1 teaspoon salt
- black pepper (lots black pepper!)
- 4 cups milk or 4 cups half-and-half cream or 4 cups 18% table cream
Directions See How It's Made
- Heat oil in a large skillet over medium heat; whisk in the flour, salt and pepper until smooth.
- Cook and stir over medium heat until browned (about 10 minutes, the mixture MUST be browned!).
- Gradually whisk in milk or cream; cook/whisk until smooth and thickened (no lumps must remain).
- If the gravy becomes too thick add in a litle more milk and whisk until smooth and heated.