I've been making gravy for years. White pepper gravy is my favorite. Can anyone tell me why it sometimes doesn't thicken? 4 tbsp butter, 4 tbsp flour, 1/2 tsp salt, 1/2 tsp pepper, 2 cups milk. Most of the time it thickens up just fine, but once in a while I have to add more flour, sometimes 2 tablespoons more while whisking. I always whisk the entire time after adding the milk, which I always warm first. Tonight I felt I was in danger of scorching it, but it still hadn't thickened. I had to add flour. Any ideas?
"Never trust a skinny cook"