Started conversation Aug 19, 2002
Also known as flour gravy or grease gravy.
The best is made after pan frying meat (sausage,pork chops, etc.) Remove the meat add flour to the grease and brown. Slowly add milk (or water if you are milk free and want thin gravy) and stir until it thickens. Add fresh ground black pepper to taste.
Best served over fresh southern biscuits!
Posted Sep 2, 2002
Ah, a 'roue'. We don't really have that over here in Blighty, but we do use it as a base for making all sorts of other sauces by adding spices, or cheese or whatever. Try adding a load of grated stilton and some black pepper to some and serve with steak. Mmmm.
I think the closest thing we have would be bread sauce, which is basically a thick 'white gravy' made using breadcrumbs, fat and milk.
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