- 2 tablespoons canola oil or fat drippings.
- 4 tablespoons flour
- 2 cups of milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Add oil to a frying pan and heat up to medium heat.
- Add the flour about 1 tablespoon at a time and mix up into the oil until it’s a lumpy consistency that is no longer liquid, almost like a dough consistency.
- Add the salt and pepper and mix up.
- Pour in the milk 1 cup at a time and begin stirring constantly with a wooden spoon.
- Stir continuously, making sure to scrape the sides every once in awhile until it has thickened, which happens after about five minutes or so.
- You’ll know it’s thickened when you scrap against the pan and can see a trail of the bottom of the pan last 1-2 seconds.
- Remove from heat and serve as a dipping sauce for chicken, steak fingers, mashed potatoes and more.
- Keep leftovers refrigerated up to 4 days.