"jmcquown" > wrote in message
...
> theChas. wrote:
>> What amount of flour and milk would one use to make approximately 1
>> quart of gravy?
>> Also, how would this freeze?
>
> It's a white sauce. 3 Tbs. sausage drippings, two Tbs. flour. Lots of
> freshly ground black pepper and 1 cup of milk. And stir, stir, stir until
> the gravy is thick and then you spoon it over hot freshly baked buttermilk
> biscuits.
>
>

Two tablespoons of flour in a whole quart of milk isn't even enough flour to
make thin white sauce. The ratio is 1 T butter +1 T flour to 1 cup milk for
thin white sauce. If you want nice thick gravy you need at least 2
tablespoons of flour to a cup of gravy. A quart of milk is 4 cups of milk.
4X2 equals at least 6 tablespoons of flour which is right at a half cup.
Personally I like my gravy a little thicker and would add a couple more
tablespoons of flour and fat.


Ms P