Easy Country Gravy

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

Don't listen to those clowns. 4 oz of oil to 32 oz of milk is not too much and if you even have a smidge of an idea on how to cook this recipe is described just fine. The gravy came out great! I always made mine from the packet but decided I would try from scratch and I'll never buy the packet again. I added hot Italian sausage and cayenne pepper to mine. Thank you Kittencal for sharing this recipe I will definitely try your others

I followed the recipe to the T and it came out terrible. I should of known, 1/2 cup of vegetable oil is ridiculous. This was disgusting, I wasted a lot of oil, flour, and half & half for a big pot of nasty thick "gravy". Disappointment.

Horrible. The instructions weren't especially helpful. Might be good to go back and add detail like when and how the mixture is supposed to thicken. Might also like to specify what you mean by browning - like making caramel, there are shades of brown and which one you stop at is important. Light brown? Dark brown? Medium brown? Either way, the result tasted like reduced cardboard with milk, and adding heaps of salt and pepper is done more to mask the lack of flavor than enhance it. I'm typically never this negative about a review, but this recipe was unnecessarily vague (incomplete/unhelpful recipe instructions) and the result was shameful.

Use bacon or sausage grease instead, trust me. And like krinker65 said, however much grease you have, use an equal amount of flour. Add salt, pepper, paprika, whatever you have on hand.