Yes ma’am, this post is solely about that Southern specialty – white gravy.
Why am I writing about this?
It seems some people are serving up milk on country fried steak and trying to pass it off as cream gravy…
There’s basically 3 ingredients ladies, let’s not make this hard.
Make a gravy to be proud of – thick like the thighs it’s going to.
I jest … sort of.
Melt a few tablespoons of butter in a saucepan. Wisk in a few tablespoons of flour … it’s going to look weird. Just wisk it.
Now it’s clumped with the butter, sort of golden and you’re wondering how this will suddenly be gravy-enough to make your Memaw proud…
Slowly whisk in about a cup of milk – slowly. Preferably whole milk. And just keep whisking.
Turn your heat down. It aught to be coming together.
It should coat your whisk. You want it thick enough to hold on to your food.
You think it’s too thick, add a little more milk.
Did you go overboard with the milk? Add a little flour and stir really fast.
Salt and Pepper it … heavy on the pepper if you know what’s good.
Now that’s for your chicken fried chicken, chicken fingers, French fries, mashed potatoes, chicken fried steak …
To level up – make it sausage gravy … this is for your biscuits.
Brown your ground breakfast sausage. Once that’s cooked get it out and set it to the side. Leave the drippings and fat in the skillet to act as the butter then carry on with your cream gravy recipe.
Add the sausage back to it and ladle that over some biscuits!
Now, you’re no longer dependent on Cracker Barrel and don’t let McCormick trick you into believing you need that little packet mix – you got this!
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