Leita’s Mom’s Southern Gravy
Source of Recipe
By Leita's Mom, Leona
Recipe Introduction
The original recipe has been past down many generations in our family. The original recipe called for lard and whole milk cream from a cow. My mother has modified it to lower fat and it is a favorite of our family.
Recipe Link: List of Ingredients
1/4-cup cubed butter or margarine
1/3-cup to 1/2-cup flour
salt and pepper to taste
1 (12 fl. oz.) can nonfat evaporated milk
2 cans full of water (use the empty evaporated milk can)
Recipe
Turn burner on high. Place butter in skillet and melt it. Add flour, salt, and pepper. Stir it until brown. It needs to bubble. If it doesn’t bubble, you need more butter; if it bubbles too much you need more flour. It has to be movable. You need to continue stirring it fast all the way through as it cooks. For 3 to 5 minutes, stir fast with spatula, turning spatula upside down to get flour mixture loosened from skillet so it doesn’t burn. Add water first then add evaporated milk while you keep stirring. Keep stirring until gravy is bubbly, or at a boil, then turn down to low. Keep stirring until it settles. Then let it set for about 5 minutes. Then serve it.
Note: This recipe tastes the best when I use an iron skillet, but any kind of skillet can be used.
Total recipe: 36 points
1/4-cup serving: 4.5 points
2 Tbsp. serving: 2 points
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