A stainless steel gravy boat. (Photo credit: Wikipedia)

White gravy, ladled generously on top of biscuits, skillet-fried steak, chicken or pork chops (or take your pick of ideas) is tasty, easy-to-prepare food.

We should (that word!) really be eating green salad or broccoli, something healthy, for the main meal. We should concentrate on water and vegetables like the prophet Daniel and good gracious to anybody who can do that all the time!

White gravy is one version of bechamel sauce. According to foodtimeline.org, basic bechamel sauce was named after a charming politician who was a smooth operator.

The food history website lists entire books about sauces, including “The Sauce Bible: Guide to the Saucier’s Craft” by David Paul Larousse.

Here in the South, we call this one sauce “white gravy” and it’s delicious.

Related articles

• Chicken Fried Chicken w/ White Peppered Gravy, Blackeye Peas, Mashed Potatoes (beatcancer2010.wordpress.com)
• Roasted Aspargus in Garlic Bechamel Sauce + How to Make a Roux Video (thesmartcookiecook.com)
• Mr. Miller and The Pickle – Part 3 (arwalther.wordpress.com)
• Weeknight Dinner’s No Problem With Versatile “Simple White Sauce” (schoolfamily.com)