Mrs. C.:

You say you want to make a "white" gravy. Do you mean white like white sauce or just a light colored meat gravy? Do you want a chicken gravy (which is light in color) or a milk-based gravy such as a sausage/gravy served over biscuits??

You can make an easy gravy by diluting your chicken bouillon granules (or cubes) in boiling water (as directed for use on package) and combining your flour or cornstarch with cold water; stir in; bring to boil and cook to desired consistency. It's not "white" but it is a light, cream colored gravy and you don't need to use any pan drippings. It's a simple, easy recipe for a quick gravy to add to any meal in a hurry; for instance, spooned over baked breaded chicken patties, or you can use it to warm deli sliced turkey for a quick hot sandwich.

UNTHICKENED GRAVY


Remove meat from pan; skim off fat. Add 1/4 c. boiling water to pan; scrape pan well to loosen cooked glaze. Cook over low heat until blended. Dilute as desired and season.

for roasts, steaks, chops, chicken, etc.

EASY MUSHROOM GRAVY

2 med. onions
2 sweet bell peppers
1 can sliced mushrooms
1/2 tsp. garlic powder
3 beef bouillon cubes dissolved in 1/2 c. of water
2 tbsp. Worcestershire sauce
2 tbsp. soy sauce
1 tbsp. lemon juice
1/8 tsp. season salt
1 can Campbell's Golden Mushroom Soup

Chop onions and pepper. n a small saucepan saute' onions and peppers with olive oil until tender. Drain off excess oil. Cook over low heat for 15 minutes. Add soup and simmer for 15 minutes then it should be ready to serve. Makes 4 servings. Ideal for steak, baked potato or over toasted bread.

I mean white like cream gravy. Like you find on your chicken fried steak at Black eyed Pea.

Ok Mrs. C. - Now it's easier for me - you can make a cream sauce with buttermilk, cream, milk or evaporated milk. I have several recipes for this. I will make a post under the BEEF section here and I will post the recipes for you.