One of my fellow Texas friends posted this on facebook and it was something I just loved. And also, if you aren't a Texan, but have been subjected to their seemingly insane opinions on things like how "pecan" is really pronounced or what a proper gravy consists of this little unknown quote can help to explain. Or you can just wait until you invite a Texan over for dinner and they completely hijack your kitchen trying to recreate the perfect Texas gravy.
Salt/pepper to taste
1. Scrape brown bits into the pan with any oil from cooking the meat over a low to medium heat. Add butter or vegetable oil if not exactly 2 Tbl. Add the flour and whisk to bring together until it starts to turn a darker brown (also how roux is made)
2. Slowly whisk in milk and try to whisk out any lumps. I find this is easy enough if you whisk continuously at a moderate pace. Turn heat to low and continue to whisk until the mixture thickens- if too thick you can thin with more milk, water, or stock. Crack pepper over and taste. If necessary add salt- but depending on the drippings and if the butter is salted this may not be necessary.