Ingredients:

  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 2 cups (473ml) whole milk (or half-and-half for extra richness)
  • 1 cup (237ml) pan drippings (from cooked sausage or bacon), or 1 cup (237ml) chicken or beef broth, or more milk/half-and-half if drippings are unavailable
  • 1/2 teaspoon (2.5ml) kosher salt (or to taste)
  • 1/4 teaspoon (1.25ml) freshly ground black pepper (or more to taste)
  • Pinch of cayenne pepper (optional)

Instructions:

  1. In a saucepan over medium heat, melt the butter until just foamy.
  2. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until a smooth, golden paste forms (this is the roux!). Don't let it burn!
  3. Slowly whisk in the pan drippings (or broth, or milk), a little at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps!
  4. Bring the mixture to a simmer, stirring constantly. Reduce heat to low and continue to simmer for 5-7 minutes, or until the gravy has thickened to your desired consistency.
  5. Stir in the salt, pepper, and cayenne pepper (if using). Taste and adjust seasonings as needed. Serve immediately.