Depression-era staple: Just 5 ingredients. My family could eat this weekly without complaint

Warm the fat: In a medium skillet or saucepan, add the bacon grease or pan drippings. Heat over medium until melted and just starting to shimmer, but not smoking.

Make the roux: Sprinkle the flour evenly over the hot fat. Stir constantly with a whisk or wooden spoon for 2–3 minutes, until the mixture turns a light golden color and smells toasty. This cooks out the raw flour taste.

Add the milk slowly: Reduce the heat to medium-low. While whisking, slowly pour in the milk, a little at a time, whisking out any lumps before adding more. Keep going until all the milk is incorporated.

Simmer and thicken: Continue to cook, stirring frequently, for 5–8 minutes, or until the gravy thickens to your desired consistency. It should coat the back of a spoon. If it gets too thick, whisk in a splash more milk.

Season: Stir in the salt and black pepper. Taste and adjust the seasoning—this gravy loves black pepper, so don’t be shy if you like a little kick.

Serve: Remove from heat and serve immediately over hot biscuits, toast, potatoes, or whatever you’re using. The gravy will thicken slightly as it sits, so you can thin it with a bit more warm milk if needed.

• Sausage gravy: Brown 1/2 pound of breakfast sausage in the pan first, breaking it up as it cooks. Don’t drain the fat; just sprinkle the flour directly over the cooked sausage and drippings and proceed with the recipe. You may need a splash more fat if the sausage is very lean. • Butter-only version: If you don’t have drippings, use butter or a neutral oil. Bacon or sausage drippings give the most flavor, but butter still makes a cozy, classic gravy. • Extra-pepper “sawmill” style: For that old-school diner feel, double the pepper and let it be the star. This version is especially good over crispy potatoes or chicken-fried steak. • Thinner or thicker gravy: For a thinner gravy (better for pouring over fried chicken or country-fried steak), add up to 3 cups of milk total. For a thicker, stick-to-your-ribs gravy, reduce the milk to about 2 cups. You can always adjust at the end. • Make-ahead tip: This gravy thickens as it cools, but it reheats well. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, whisking in a splash of milk to loosen it. This is one of those recipes that’s perfect when you’re juggling work and life—you can make biscuits or potatoes fresh, then reheat the gravy and have comfort food on the table in minutes. • Budget stretch: To make it more filling without spending more, serve the gravy over day-old bread, leftover biscuits, or reheated rice. That’s very much in the spirit of the depression-era origins—using what you already have and turning it into something that feels special.