This is a simple, white, southern gravy. It's easy to make and can be used as a base for many other dishes.
Everyone in my family makes gravy. We use it to smother our biscuits mostly, but, you can use it as a topping for mashed potatoes, pot pie filler, and a base for many dishes. We always had gravy anytime we had biscuits. It's just a traditional recipe passed down through our family and many others I'm assuming. Some people use bacon or sausage grease as the base, some add sausage. It's the most basic of sauces and is a staple in a southern household. Chefs call it a roux, I call it gravy, same thing. It's really simple to make. So, come, follow me to gravyland where gravy rivers flow and life is good.
INGREDIENTS:
Butter or oil - I use I can't believe it's not butter vegan, but I think Earth Balance soy-free works the best
1-2 tbsp AP or self-rising flour
1-1/2 cups Milk (depending on how much you're making) - I prefer to use soy milk. Almond milk just does not give the flavor I'm looking for, but you do you
Salt and pepper to taste
RECIPE:
In a skillet, melt butter or add oil to a medium hot pan. Once butter is melted or oil is heated, add the flour. Immediately start stirring together until the mixture is smooth and a little thick. Sometimes it clumps together if you add too much flour, but that's ok. Just when you add the milk, add a little at first so you can smooth out the lumps. If that doesn't happen, however, move on to start adding the milk to the butter/flour mixture. Still adding a little at a time and stirring constantly so you don't form lumps. You can use a whisk, however, I just use a wooden spoon. Once all of your milk is added, just keep stirring until all lumps are gone. Add salt and pepper to taste. Remove from heat as it will continue to get thicker.
Serve with biscuits and a side of sausage! Or if you're using as a base for mac and cheese, this would be the point where you add the cheese and stir until melted.
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