My mother being from the south made this gravy a lot. We called it milk gravy. You can add cooked, crumbled sausage to it. Put about 1/4 cup of oil in pan ( depending how much gravy you want) & let it got hot. Stir in flour until thick& brown. I use high heat. Then pour in milk stirring all the time until it thins out to gravy (depends how thick or thin you want it) I also use some water to thin, Ktichen Boquet for a little browning if desired. This will continue to get thick so add more milk or water & turn off. Put in cooked sausage & you have southern sausage gravy. This gravy is great with fried chicken (draining most oil from pan using the drippings in pan, no sausage) & same for fried cube steak, or chicken fried steak as some refer to it. The milk gravy is great on bisquits with the sausage too. Just don't have a cholestrol test too soon after eating this, lol.