Southern-Style White Gravy
Southern-Style White Gravy
This is a very simple gravy. Southern kitchens serve this white gravy a.k.a. Southern gravy, a.k.a. cream gravy, a.k.a. country gravy, a.k.a. Milk gravy up with just about everything. Most commonly you’ll see it served with Chicken Fried Steak, Chicken Fried Chicken mashed potatoes and of course biscuits.
Ingredients:
- 5 Tablespoons bacon fat (you can use butter if you don’t have reserved bacon fat)
- 4 Tablespoons all-purpose flour
- Approximately 2 cups milk
- Kosher Salt
- Freshly ground black pepper
Preparation:
Heat bacon grease in a large, cast iron skillet over medium heat.
Add flour and combine. Add ¼ tsp salt and around 10 grinds pepper.
Stir until the flour is about the color of peanut butter and smells nutty. Add 1/2 of the milk, reduce heat to medium low.
Allow to come to a simmer, stirring constantly to avoid sticking. On the first run, the gravy is likely to nearly seize, be ready with more milk.
Add milk by quarter or half cups until gravy has thickened considerably. If using a whisk you’ll know the gravy is ready when drawing the whisk through the gravy leaves “tracks” from the wires that remain visible for at least 5 seconds.
Add at least 10 more grinds pepper and another pinch of salt, to taste.
Serve over whatever you happen to have around. Biscuits, country fried steak, fried chicken, mashed potatoes.
Tools Used:
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Ingredients
- • 5 Tablespoons bacon fat (you can use butter if you don't have reserved bacon fat)
- • 4 Tablespoons all-purpose flour
- • Approximately 2 cups milk
- • Kosher Salt
- • Freshly ground black pepper
Instructions
- Heat bacon grease in a large, cast iron skillet over medium heat. Add flour and combine. Add ¼ tsp salt and around 10 grinds pepper.
- Stir until the flour is about the color of peanut butter and smells nutty. Add 1/2 of the milk, reduce heat to medium low.
- Allow to come to a simmer, stirring constantly to avoid sticking. On the first run, the gravy is likely to nearly seize, be ready with more milk.
- Add milk by quarter or half cups until gravy has thickened considerably. If using a whisk you’ll know the gravy is ready when drawing the whisk through the gravy leaves “tracks” from the wires that remain visible for at least 5 seconds.
- Add at least 10 more grinds pepper and another pinch of salt, to taste.
- Serve over whatever you happen to have around. Biscuits, country fried steak, fried chicken, mashed potatoes.
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