Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 2 tablespoons (15g) all-purpose flour, plus extra if needed
  • 2 cups (475ml) whole milk, warmed slightly
  • ½ teaspoon (2.5 ml) salt, or to taste
  • ¼ teaspoon (1.25 ml) freshly ground black pepper, or to taste
  • Optional: ¼ teaspoon (1.25 ml) garlic powder or onion powder
  • Optional: 2-4 oz cooked sausage, bacon or ham

Instructions:

  1. In a medium saucepan over medium heat, melt the butter.
  2. Whisk in the flour until smooth. Cook, stirring constantly, for 1-2 minutes. Don't let it brown too much; you want a blonde roux.
  3. Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form.
  4. Bring to a simmer, stirring constantly. Reduce heat to low and continue to simmer, stirring occasionally, until the gravy thickens to your desired consistency (about 5-7 minutes). It should coat the back of a spoon nicely.
  5. Stir in salt, pepper, and any optional seasonings (garlic powder/onion powder). Taste and adjust seasonings as needed. Serve immediately.
  6. If adding meat, cook separately, then add it now.