Southern Cream Gravy

In a heavy bottom saute pan or skillet, melt fat over medium heat. (If you can use a skillet in which you've fried bacon or other meat, all the better because the gravy will pick up the little bits that are left in the skillet.) Using a wooden spoon or a whisk, add flour, stirring constantly until flour becomes light brown. You must continue stirring during the cooking process, as flour will tend to scorch as browning process proceeds. Should black specks appear in the roux, discard and begin again. Gradually blend in the liquid, add the pepper, and bring to a simmer, stirring constantly until the sauce is smooth and thick, about 4 to 5 minutes. Adjust the salt to your liking. Serve with hot biscuits, chicken-fried steak, mashed potatoes, or anything else that needs cream gravy. Some people like cooked sausage crumbled up and cooked into their cream gravy when serving over biscuits for breakfast, but I never liked it like that myself.