The gravy is cooked in a pan. Melt butter, add flour and milk. When cooking, the white gravy must be stirred well, otherwise there will be lumps. Good luck with your cooking!
Main Ingredient: Dairy / Milk / Dough / Flour
Dish: Sauces / For poultry
Cuisine geography: French
- Butter - 70 Grams
- Milk - 2 Glasses
- Flour - 2 tbsp. spoons
How to cook "White gravy"
First you need to melt the butter in a pan.
Next, add flour to the melted butter and thoroughly stir the flour and butter, while lightly frying the mixture over medium heat.
Next, add milk to the resulting mixture.
We reduce the heat to low, and begin to extinguish the mixture, stirring constantly. After three to five minutes, the mixture should thicken slightly. You should not overexpose the mixture in the pan for a long time, because it may become too thick.