Ingredients
– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– Salt, to taste
– Black pepper, freshly ground, to taste
Directions
1. In a heavy skillet or saucepan, melt the butter over medium heat. You want that butter just bubbling and it should smell like the start of something good.
2. Whisk in the flour and keep it moving for about 1 to 2 minutes. You’re making what we call a roux, and it should be smooth without any floury lumps.
3. Pour in the milk slowly, whisking constantly. This is the part where a little patience comes in handy to ensure your gravy gets silky and thick.
4. Continue to cook and whisk often as the gravy comes to a simmer. Once it starts to bubble gently, reduce the heat to low.
5. Let the gravy simmer for a couple more minutes until it’s thick enough to coat the back of a spoon.
6. Season with salt and pepper to your family’s taste preference. Give it one last hearty whisk then remove it from the heat.

Variations & Tips
– For a richer flavor, try using half-and-half or light cream instead of milk. It’s a bit more indulgent but oh-so-worth it.
– If you like a bit of sausage in your gravy, crumble and brown some sausage in the skillet first, then remove it and use the drippings to make your roux. Stir the cooked sausage back into the gravy just before serving.
– For a herby twist, add a pinch of dried sage or thyme to the roux. It’ll give your gravy that extra layer of flavor that makes it special.
– If the gravy is a bit too thick for your liking, just whisk in a little more milk until it reaches your desired consistency.
– And remember, the key to a smooth gravy is whisking constantly to prevent lumps. If you do end up with a few, a fine mesh strainer can rescue your sauce. Enjoy every heartwarming bite!