How do I make gravy without grease?

How to make gravy without drippings:

  1. Mix together your flour and melted butter. This will be the thickener for the gravy.
  2. In a sauce pan bring your broth and milk to a boil.
  3. Once boiling add the thickener and boil for another 1-2 minutes.
  4. Remove from heat and enjoy.

How do you make sausage gravy without grease?

Ingredients

  1. 1/2 cup margarine or butter (I used margarine this time)
  2. 3/4 cup all purpose flour.
  3. 1 teaspoon salt, or to taste.
  4. 2 teaspoons black pepper, or to taste (I like a lot of pepper)
  5. 4 cups milk.

What can I use instead of butter for gravy?

*You can use any kind of fat you’d like to when making a gravy in the same amount. Coconut oil, vegetable oil, olive oil, margarine, or bacon fat are all commonly used in addition to butter.

How do you make breakfast gravy?

DIRECTIONS

  1. Add sausage meat to a skillet and cook the meat till brown. Remove most of the fat from the pan except a teaspoon.
  2. Add butter and flour to the pan. Cook the flour for 2-3 minutes to get rid of the raw taste.
  3. Add milk to the pan and whisk till the gravy thickens.
  4. Serve the gravy with buttermilk biscuits.

How do you make gravy with flour and milk?

Instructions

  1. In a medium sauce pan, combine butter and flour.
  2. Heat over medium heat until butter melts.
  3. Once butter and flour is cooked, pour in milk.
  4. Continue to pour in milk and whisk to make sure there are no lumps.
  5. Allow the gravy to simmer for about 3-5 minutes or until thick.
  6. If it is too thick, add more milk.

What is American biscuit and gravy?

A popular breakfast dish throughout the United States of America, especially in the Southern parts of the country, biscuits ‘n’ gravy consists of tender dough biscuits that are covered in a thick gravy, usually made from the drippings of pork sausages, flour, and milk.

Is cornstarch or flour better for gravy?

Cornstarch Versus Flour for Gravy Cornstarch does have more thickening power than wheat flour (because it’s pure starch, while flour has some protein in it).