Origins of White Flour Gravy

The post of most fattening foods reminded me of one of my favorites: white flour gravy, you know the old tried and true of browning white flour, salt, and pepper in a sauce pan of butter or margarine, then adding milk and stirring it until it forms a thick gravy which you then pour over anything in creation.

What are the origins of this famous and well-known sauce? Is it french, german? or lost in antiquity?

Likely lost in antiquity. The French codified the "Mother Sauces" &=20 candidly included B=E9chamel (Italians call it balsamella - chicken & egg) along= =20 with the others so designated. For example depends on whom you ask and when,=20 historically, the number ranges from 5 to 8.

About 10,000 BC or shortly after they started making bread.

See: http://www.gti.net/mocolib1/kid/food.html

Than click on Bread.