simple cream gravy?

[yellerpup]

9. Skinny gravy

Take 2 Tbsp. of fat from whatever kind of meat you will be having and cook it in a skillet (I use cast iron) with about the same amount of flour, stirring until all the fat is absorbed by the flour and cook for 2-3 minutes whisking constantly. If you burn it, start over. Once your roux is well blended, add either a pint of stock or a pint of skim milk or a pint of almond milk (unflavored) and keep whisking until it is thickened to your taste. Season with salt and pepper. I came up with this when I became allergic to milk. Whole milk, half-and-half, or heavy cream is typical of white gravy, but I like the flavor of the lower fat version just as well and have no 'hangover' from it afterward. Good luck! Let us know how it turns out.