Recipes for white gravy are available at the Betty Crocker and Food Network websites. White gravy, often referred to as country gravy, includes flour, beef fat, all-purpose flour, milk, and salt and pepper. It complements breakfast sausage and country-fried steak and is used in biscuits and gravy.
In most recipes, beef fat is used to make white gravy. To make the white gravy without beef fat, replace the beef fat with at least 1 tablespoon of vegetable oil. In a skillet or shallow pan, allow the oil to cook over medium-high heat for two to three minutes. Add 2 tablespoons of all-purpose flour to the oil. Stir the mixture constantly with a fork or whisk until the color becomes golden-brown. Stir in 1 cup of milk. Heat the mixture until it becomes thick. Add more milk if the mixture becomes too thick. Add salt and pepper for taste and spiciness. Remove the white gravy from the heat to keep it from overcooking. Serve it warm over biscuits, sausage or chicken-fried steak.
When using beef fat to make white gravy, brown the meat first. Use the same recipe while the meat is still in the pan to make the white gravy, without adding the vegetable oil. The natural oil from the cooked beef replaces the vegetable oil.