No Southern breakfast is complete without the essential condiment: country gravy. Speckled with black pepper, this simple gravy is perfect for ladling over drop biscuits, sausage patties, or grits to turn any ol' weekend breakfast into a special occasion brunch. But it's also an essential topping for crispy chicken fried steak and chicken fried chicken that each make an indulgent dinner alongside creamy mashed potatoes and green beans. A boat full of this smooth, comforting gravy is the key to good eating!
How do you make country gravy?
The beauty of this gravy is that it is incredibly easy to make; just a few minutes of whisking and voila! Perfectly smooth and pourable gravy. To make it, melt the butter in a large skillet and sprinkle in the flour. After only cooking the flour until the raw flour smell disappears, add the salt and pepper and gradually stir in warm whole milk. Whisking warm milk into the hot butter mixture is easier than trying to introduce cold milk to the sauce. Plus, it results in a silkier, lump-free gravy!
What is the difference between country gravy and sausage gravy?
Country gravy and sausage gravy are both creamy, milk-based gravies that are thickened with a flour-based roux and liberally seasoned with fresh black pepper. The main difference is that country gravy does not have sausage and therefore does not use rendered sausage fat to make its lightly golden roux.
What else can I use in country gravy?
A surefire way to amp up the buttery, rich flavor of country gravy is with some mix-ins. Any kind of cooked sausage, whether it’s hot, sweet, or gently spiced chorizo would be delicious. You could also fry up some bacon and use the drippings in place of butter. Sautéed sliced mushrooms, onion, or garlic would add some savory earthiness, or you could sprinkle in a few teaspoons of fresh herbs like sage or thyme to spruce up the entire gravy boat!
Can you make country gravy ahead of time?
The stress of getting everything hot and ready at the same time is not an ideal way to start the day! Check one dish off your list by making this gravy up to 3 days in advance. Make the gravy all the way through and store it in an airtight container with a piece of plastic wrap pressed over the top. When it comes time to eat, spoon the gravy into a medium saucepan. Heat the gravy over medium-low heat until steaming. Whisk in ¼ cup milk, 1 tablespoon at a time, until the desired consistency is reached.
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- Yields:
- 4 c.
- Prep Time:
- 5 mins
- Total Time:
- 15 mins
Ingredients
- 1/4 c.
salted butter
- 1/3 c.
all-purpose flour
- 4 c.
warm whole milk, divided
- 3/4 tsp.
kosher salt, plus more to taste
- 1/2 tsp.
ground black pepper, plus more to taste
- Nutrition Information
- Per Cup
- Calories289 Fat20 gSaturated fat12 gTrans fat0 gCholesterol55 mgSodium550 mgCarbohydrates19 gFiber0 gSugar12 gProtein9 gVitamin D3 mcgCalcium282 mgIron1 mgPotassium341 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a large skillet over medium heat, melt the butter. Sprinkle the flour over the butter; cook, whisking constantly, until the flour smells toasty and turns light golden brown, about 2 minutes.
- Step 2Gradually add 3 cups of the milk, whisking to break up any clumps. Add the salt and pepper, and bring to a gentle simmer. Cook, whisking frequently, until the gravy is smooth and thickened, about 3 minutes. Add the remaining 1 cup of milk, if needed, until desired consistency is reached. Season with additional salt and pepper to taste. Serve hot.
Tip: Use seasoned salt instead of regular kosher salt for an extra flavor boost!
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