Ok I have read all of the ways everyone makes southern gravy. Mine is made basicly like bonnie's posted reciepe.
There is only one who says to brown the flour. It is a light brown that you are looking for before adding the milk at a steady stream while wisking the flour from the bottom of the pan. At first you may think you have ruined it. But, keep going... it turns into a smooth gravy. Keep it at a med-high heat and keep stirring the bottom of the pan. This is the part that is the most important. Don't let it stick. It will turn into gravy pretty quick.
The browning of the flour is the flavor of the gravy.
Reheating gravy is a little on the hard side if you are taking it to her house. Like someone said, add milk to thin it, but, don't add any more than you have to.
Last edited by RedGarnet222; 09-14-2012 at 07:28 AM.