If you would have told me 20 years ago that I would be a married, stay-at-home, home school mom of two and writer a cooking blog, well, I probably would have rolled on the floor laughing hysterically…for quite a long time. Especially about the cooking part. You see, I was never the domesticated type back then. In fact, I laughed in the face of domesticity.

For years I could only cook eggs, toast and white gravy. I don’t even know how I learned to make the gravy or why that was something I even wanted to make. But, I used to eat it as a snack on white toast after school. I love gravy and especially with a lot of fresh ground pepper in it.

When I started to do this blog, one of the hardest things about it was actually measuring things out so that I could share the exact recipes with you. I have never been one to measure anything, I just throw in a little of this and a little of that until it tastes good. This recipe I had never actually measured before, but this is what I came up with for you.

This gravy is what I serve over this Breakfast Casserole. This makes just enough for each serving. You can easily double this recipe if you need to.

** For the Gluten Free version, just us an all-purpose GF flour.

White Gravy

• 5 tbsp butter
• 4 tbsp flour
• Salt
• Pepper
• 2 ½ cups of milk

Melt butter in a saucepan over medium heat and add your salt and pepper. You can add whatever amount of those you like.

Add in your flour and whisk until combined.

Then add the milk very slowly, while whisking constantly, until well blended.

Cook for about 8-10 more minutes. Make sure you are whisking about every 2 minutes during cooking to ensure that the gravy is smooth and doesn’t stick to the bottom of the pan.

I use this same recipe and add in cooked, crumbled sausage to serve over fresh biscuits. It is delicious!