Real Southern gravy is rich, creamy, and an important part of the Southern food pyramid. It should be smooth as silk and rich as a Houston oil tycoon. Serve it hot over biscuits, potatoes, meat, or bread. See notes for variations. Easy beginner recipe.
¼cupfatbacon fat is preferred -- no it's essential -- if you are making cream gravy
¼cupall purpose flour
2cupswhole milkchicken stock, turkey stock, vegetable stock, or beef stock
Salt and cracked black pepper to taste
Instructions
Add the fat to a heavy skillet, melting it if it's solid.
Whisk in the flour until no lumps remain.
Cook, stirring constantly, for 2 minutes, or until it starts to brown and smell a little like roasting pecans.
Whisk in the milk or stock, a little at a time, stirring until smooth and no lumps remain.
Bring to a simmer and cook, stirring constantly, for a few minutes or until it thickens.
Taste and add salt and pepper plus any other herbs and seasonings you'll be using.
Serve immediately.
Video
Notes
Don't use margarine! Use real butter (not whipped), bacon fat, or drippings from the meat. Use oil if you must but don't use margarine! Please!
Go easy on the salt. You can always add more once it's done.
Add plenty of freshly ground black pepper. Yes, even in the cream gravy. It's supposed to be "freckled".
Be sure to cook the flour in the fat for at least 2 minutes while stirring constantly. This will get rid of any raw flavor.
When you add the liquid to the fat and flour mixture do it slowly while whisking with your other hand. Whisk quickly and all of the lumps should whisk right out. Do not let it scorch - there's no coming back from that.
If you're worried about lumps in the gravy just strain the gravy as you pour it into the serving bowl. With practice there won't be any lumps to strain out.
Use evaporated milk or whole milk for your cream gravy. Do not use non-fat or low fat. Please, this is GRAVY.
Strain any pieces of meat or vegetable out of your stock before making brown gravy.
Always taste and adjust seasoning.
Variations:
Use turkey drippings and turkey stock.
Use chicken drippings and chicken stock.
Using butter and vegetable stock.
For a vegetarian brown gravy use butter, dried mushrooms, and the soaking water.
Beef drippings and beef stock.
Gluten free gravy - use 2 tablespoons cornstarch instead of ¼ cup flour
Vegan cream gravy - use almond milk, oil, and flour.
Vegan brown gravy - simmer dried mushrooms in vegetable stock for liquid and use oil and flour as directed in recipe.
Sausage gravy - add 1 cup cooked bulk sausage to cream gravy.
Red eye gravy - brown ham in a skillet. Remove. Pour ½ cup black coffee and ½ cup chicken broth in hot skillet, scraping the bottom with a spatula to make sure to get stuck on bits. Add 1 teaspoon brown sugar - thicken with 1 tablespoon cornstarch if desired.