![Chex Mix](https://static01.nyt.com/images/2023/11/21/multimedia/LH-Chex-Mix-gwjp/LH-Chex-Mix-gwjp-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Chex Mix
Lidey Heuck
255 ratings with an average rating of 4 out of 5 stars
255
1 hour, plus cooling
Published Dec. 6, 2023
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In a medium saucepan or frying pan, melt the butter over medium. Whisk in 2 tablespoons of the flour until smooth; repeat with the remaining flour. Continuously whisk the roux until the flour releases a nutty aroma, 1 to 2 minutes.
Slowly pour in the milk, ½ cup at a time, whisking continuously so there are no lumps. It will thicken quickly at first, but will loosen as you add more milk. Season with salt and pepper. Continuously whisk or stir with a wooden spoon, scraping down the sides of the pan, until the gravy is smooth and almost reaches desired consistency, 4 to 6 minutes. It should pour off the spoon without clumping. (The gravy will continue thickening off the heat; add more milk, if needed.)
Remove from the heat, adjust seasoning and serve. White gravy will keep covered in the refrigerator for up to 3 days and in the freezer for up to 3 months. Reheat in a pan, using milk to thin out the gravy, if necessary.
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