Making Gravy

As preppers, I assume you are storing such things as flour and oil, as well as canned milk.  I want to show you how to make a nice gravy with your stored preps.  After all, fried kittens just are not that good without gravy to dip em in.

Step number one is to heat a pan and add some sort of fat.  I am using butter, but bacon grease, lard, beef fat, vegetable oil or even Crisco if you eat it.  A couple of fats that will not work are olive oil and coconut oil.  I love both, but they do not make a very palatable gravy. Let the fat get nice and hot. We then want to add a couple of table spoons of flour and start whisking it.

 Our goal is to actually cook the flour in the grease or fat until it is brown.  As the flour is browning, make sure to constantly stir. Now is the time to add spices.  I am going to just add salt and pepper.  Only add dry spices at this point. 

Our flour/fat/spice mixture is now cooked.  Now, we add our liquid.  I am using just plain old organic milk, but some alternatives are beef, chicken or pork stock, coffee (makes red eyed gravy), half and half, and even water will work. Keep a few of those bullion cubes around to make a passable stock.  As you add your liquid, you need to constantly whisk.  If you stop, you will get lumpy gravy. Now is the time to add any liquid spices, such as tobasco or liquid smoke.  As you add the liquid, and whisk, and it heats up, you will notice it start to thicken. I used a bout 1/2 stick butter, 2 tablespoons flour and 1 1/2 cups milk.  Remember, you can always add more liquid to thin it out, but you cannot thicken it if it is too runny.  A gravy such as this is very high in calories, stores pretty well, and can make a meal like plain rice, something special.  Give it a try!!!


Rusty Shakelford