Recipe(tried): White Gravy like Mom used to make

Basic White Gravy (Like Mom Used to Make)

2 tbsp. butter
2 cups milk
2 tbsp. flour

Melt butter, do not brown. Add flour. Mix the butter and flour over the heat to make a roux, being careful not to burn it. Use a wire whisk until you have no lumps. Again, do not brown if you are wanting white gravy. Add milk and stir until thick. It will thicken upon setting. Add salt & pepper to taste. Enjoy.
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Variations -

--Instead of butter, you can use margarine, vegetable oil, olive oil, or drippings from meat.
--Sausage gravy is made using the sausage drippings (the leftovers from cooking the sausage.)
--Instead of milk you can use meat or vegetable stock, or water.
--Gravy/sauce can also be made with corn starch instead of flour without using any sort of oil. To do this mix your cornstarch in a small amount cold water, stir well to remove lumps. Bring your stock to a boil, then add the starch/water mixture slowly as you stir it well. This lumps easier than flour gravy so the wire whisk is a must.
--The difference between brown gravy and white gravy (sauce) is that for making brown gravy you brown your flour in your oil before adding your liquid.
-If your gravy/sauce is too thick add water. Remember when it cools a bit it will be thicker than when it's hot and bubbling on the stove as you stir it fast and furiously.
--If your gravy is too thin, you can thicken it with cornstarch mixed with water, or (instant) mashed potatoes.
--And if its bland, add seasoning. Brown gravy is good be embellished with instant coffee.