ptquilts, that's the way I do it, always have, my Mom
did it that way...

i like mine thick & i am from the south

Ditto..............I am from NY but now live in Ohio. thick is the way to go!!!!!!!!

This is like making a roux...my mom makes it this way. I still prefer to use the shake it up first method (water and flour shaken up then added to boiling juices/oils). Both are just fine in my book. Doesn't matter how you go about it as long as the end result is how you like it :)

I like my gravy thicker, but not "gloppy". I hate it when it runs all over the plate - I like it to slowly trickle....I am Canadian

Originally from SD now Minnesota. Here we like our gravy on the thicker side. It needs to move a little but not run all over your plate.

Here in the Ozarks,gravy is a Beverage! :) :) :-P

I learned from Grandma, you fry the flour in a hot iron pan and then when it's browned add the liquid to it. It should stay a tiny bit above the spoon when it is full, just nice and thick and with a good brown color.

Now sausage gravy is another treat in itself. Yummy!! Also thick and able to have a strong flavor with lots of black pepper.

Hi. Here is the recipe that I use and Ive never failed at it.

Melt in frying pan:
2 Tablespoons butter or margarine

Add to melted butter and stir
2 Tablespoons flour

Now pour in 1 cup of chicken broth. And cook for about 1 minute.

Hope you try it. You can use any flavor broth you want, I just always use Chicken Broth. Happy New Years.

Fairly thin. I do use some flour and make it the consistancy of cream or something like that.
Our gravy does run all over the plate, and flows out of the potato "dams"