Cream gravy, country gravy, or sausage gravy, it’s all the same to me.
2 tablespoons vegetable oil, sausage/bacon grease, or lard (or 3–4 T butter)
2 tablespoons flour
2 cups milk, or fake milk
1/2 teaspoon salt and pepper
Heat your fat over medium to medium-low heat until melted and warm. Sprinkle the flour over the fat and use a whisk to stir that around. You will almost immediately have a very thick paste in your skillet or pot. This is what’s called the roux (that’s French!).
Continue stirring it slowly with the whisk for 30 seconds to a minute. You can cook it longer if you want a darker roux, but for cream gravy (and a bechamel) you want to keep it “blonde”, which is a very light brown in the world of roux.
Okay, now, keep stirring while you add about 1/2 c of your milk in a slow stream. Then whisk it faster to get the milk incorporated. It will be like really thick, sludgy gravy now. Make sure you whisk it fast enough to break up any lumps.
Add another 1/2 c of milk and whisk again to incorporate.
Add your salt and pepper.
Now you can add the last of the milk, whisk, then turn the heat down very low and let the gravy simmer until it’s the consistency you want. (If it gets too thick on you, just add a tablespoon or two of milk at a time until it thins out again.)
You’ll need to use more butter than other fats when making gravy because butter has a certain percentage of water than pure fats don’t.