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This recipe is called “Southern White Gravy” and it never ceases to be addictive!
Variations & Tips
– For a richer flavor, try using half-and-half or light cream instead of milk. It’s a bit more indulgent but oh-so-worth it.
– If you like a bit of sausage in your gravy, crumble and brown some sausage in the skillet first, then remove it and use the drippings to make your roux. Stir the cooked sausage back into the gravy just before serving.
– For a herby twist, add a pinch of dried sage or thyme to the roux. It’ll give your gravy that extra layer of flavor that makes it special.
– If the gravy is a bit too thick for your liking, just whisk in a little more milk until it reaches your desired consistency.
– And remember, the key to a smooth gravy is whisking constantly to prevent lumps. If you do end up with a few, a fine mesh strainer can rescue your sauce. Enjoy every heartwarming bite!
– If you like a bit of sausage in your gravy, crumble and brown some sausage in the skillet first, then remove it and use the drippings to make your roux. Stir the cooked sausage back into the gravy just before serving.
– For a herby twist, add a pinch of dried sage or thyme to the roux. It’ll give your gravy that extra layer of flavor that makes it special.
– If the gravy is a bit too thick for your liking, just whisk in a little more milk until it reaches your desired consistency.
– And remember, the key to a smooth gravy is whisking constantly to prevent lumps. If you do end up with a few, a fine mesh strainer can rescue your sauce. Enjoy every heartwarming bite!
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