Now That's Good Gravy!

Kent Rollins shares his tips for savory white gravy.

[@tspc2186]

A slightly healthier way but just as tasty is to put about 3 tbsps. flour in an old jelly jar along with salt, pepper and about a cup of milk. Put on the lid and shake it real good for about 30 seconds. Put a small dab of bacon grease in a hot skillet and pour the flour and milk into it skillet stirring constantly for about 2 minutes. You might have to add a tad more milk but it turns out perfect every time! It's delicious and has alot less fat and calories. Give it a try sometime. You're gonna like it I promise you! 😬

[@MercyMinister]

Thanks, Kent. I was always taught to warm whole milk first before using it and to always sift the flour. Our grandmothers must have come from the same neighborhood.

[@deetngator1624]

Thanks, my grandmother made hers the same way. Even though I had too thick a few times, she showed me how to thin it back out with water.

[@Forevertrue]

The amount of milk depends on the amount of flour, and the amount of flour depends on the amount of grease. 2 Tbls spoons of grease, 2 Tbls Spoons of flour and 1 and one half cups or milk makes a good not to thick start to gravy. My Mom taught me the same way he was taught. Great video!

[@housepony3]

I love white gravy. Especially with biscuits, eggs and chicken fried steak! Thanks buddy for another great video.

[@dlighted8861]

Thanks Kent.
Another "have to try" recipé.

[@EnligUlv]

Tried this method to the letter. Turned out perfect on the first go, which is surprising since I haven’t made it in over 30 years. 👍🏼

[@ChileExpatFamily]

I used to make a stuffed pork loin (stuffed with breakfast patty sausage) then I would take the drippings and put that into my roue and cream to make a killer gravy. I am sure you use meat drippings. too. Nice video thanks for the gravy. I can almost taste it here in Chile.

[@beneditoleandropereira1125]

Benedito Leandro

[@bigcatproductions2789]

Another tested true recipe from the Cowboy !

[@rc3140]

OUTSTANDING 😃thank you for sharing another fabulous show 👍🏼I bet your gravy would make a flip flop taste great 🍻cheers.

[@CowboyKentRollins]

Be sure and check out our other videos on our page

[@perfection4749]

How do you control the heat on ole Bertha?? Saw you adjust the heat a couple of times

[@CowboyKentRollins]

I can put a trivet up there to raise the skillet

[@Peyton1218]

Hm, I have always been told that cold milk + hot roux = no lumps (thanks Chef John) but you recommend the opposite?

[@dominousa7916]

yes, I was taught to warm the milk & it always works well that way for me

[@andrewwatkins9901]

Wait what?!!?!?! Kent is cooking in a skillet that's not cast iron, I don't believe my eyes lol. Must of had a good reason

[@bivvystridents3752]

Where's Tim Heidecker?

[@johnbutler8388]

I never used a shifter I just put a spoon I got to scoop in the flyer thing on this stupid anyway may use an old Fork scared in there that's how my grandmother did it says she

[@johnbutler8388]

Never put water in it salt pepper and some red pepper

[@johnschade90]

I've never saw you use a pan like that.