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Classic Southern Gravy
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. Makes 2 cups
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 1/4 cup fat bacon fat is preferred -- no it's essential -- if you are making cream gravy
- 1/4 cup all purpose flour
- 2 cups whole milk, chicken stock, turkey stock, or beef stock
- Salt and cracked black pepper to taste
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.
Calories: 83kcal | Carbohydrates: 3g | Protein: 1.2g | Fat: 7.3g | Cholesterol: 9.1mg | Sodium: 22.7mg | Fiber: 0.1g | Sugar: 1.5g | Vitamin A: 2% | Calcium: 3%