"Ms P" > wrote in message
...
>
> "theChas." > wrote in message
> .. .
>> My last attempt at Biscuits & Gravy was another disaster.
>> I'm getting tired of eating flour paste.
>> I saved 3 T of bacon drippings for my base and very slowly added no more
>> than 2 T of flour. Then the milk... still got the paste (and not that
>> smooth
>> either). I can't believe I'm such a dork I can't make a simple Beschamel
>> sauce.
>
> Did you let the flour cook a little bit after you stirred it into the
> bacon fat? You should stir the flour into the hot fat and let it cook
> just a minute or so before you dump in the milk. If you stir it in well
> you won't have any lumps either. Are you actually measuring the fat,
> flour and milk? That's how my oldest son was finally able to make decent
> gravy.

This is my favourite if it helps

When you're ready to make the sauce, put the milk in a saucepan, then simply
add the flour and butter and bring everything gradually up to simmering
point, whisking continuously with a balloon whisk, until the sauce has
thickened and becomes smooth and glossy.

Then turn the heat down to its lowest possible setting and let the sauce
cook very gently for 5 minutes, stirring from time to time. Meanwhile, taste
and add seasoning.

From Delia Smith