Courtesy of Scott Roberts, owner of Salt Lick
Roxie made this gravy in the pan after she finished frying different meats. It is very versatile. In the mornings you can crumble sausage into it and serve over biscuits. At lunch and dinner it is great over chicken-fried steak or venison. On Sunday, when it is made in the fried chicken pan, it is good with hot buttery mashed potatoes.
1 batch makes 1 cup.
For 1 Batch(es)