White gravy is a staple of Southern cooking. In the South and Southwest we use it to top everything from biscuits to French-Fries. Every family has its own unique method of making Gravy, and most families will tell you theirs is the best gravy ever made. (They’re all right, by the way. It’s a family thing.)
Then of course, there’s the stuff you get in restaurants across the country. In the South and Southwest it’s pretty close to what’s made in homes all across the area but once you start moving North, the story changes. The gravy starts turning into a floury-tasting ooze with all the culinary soul of preschool paste. This affront to gravy is usually made from a pouch or bag by someone who has never had real Southern gravy and has probably never cooked anything for themselves at home.
Some companies have obviously noted that this foul mix needs more attention. I’ve seen it labeled as “Southern style with ham” in which tiny bits of processed ham are added in an attempt to mask the utter blandness of it all, and I’ve seen the same done with bacon and sausage.
It doesn’t help, it’s still awful and there’s no getting away from that. It’s usually too thin. It sets up like mortar if not eaten promptly, and is usually used to hide even worse attempts at biscuits or other southern staples.
So restaurant owners, listen up and let me tell you how to do it right! I was raised on white gravy, and I just can’t take it any more!
You may wonder why I call this restaurant style gravy. Well, I’ll tell you. True southern gravy is a pan gravy, usually made with grease, fat or lard. This recipe uses butter, which can be done but is not – in my opinion – home style gravy. I’ll instruct Y’all in that delicacy on another day.
If you’re from the North or Northwest, try this first, it will get you prepared for the real goodness of home style gravy that is to come.
This version is based on the classic béchamel, but with distinct differences, so pay attention class!
Ingredients:
- 5 tbsp. unsalted butter
- 4 tbsp. all purpose flour
- Approximately 2 cups milk (vitamin D milk, not skim, fat-free, fat-less, or other, and nothing heavier, it won’t work.)
- Salt
- Freshly ground black pepper
Method:
Melt butter over low heat in a small saucepan. Add flour and combine. Add ¼ tsp salt and around 10 grinds pepper.
Stir until the flower is about the color of peanut butter and smells nutty. Add ½ of the milk and increase heat to medium.
Allow to come to a simmer, stirring constantly to avoid sticking. On the first run, the gravy is likely to nearly seize, be ready with more milk.
Add milk by quarter or half cups until gravy has thickened considerably. If using a whisk you’ll know the gravy is ready when drawing the whisk through the gravy leaves “tracks” from the wires that remain visible for at least 5 seconds.
Add at least 10 more grinds pepper and another pinch of salt, to taste.
Additions:
If you like your gravy with a kick, feel free to add a dash of cayenne powder or ground chili. You may also add cooked sausage, cooked bacon or ham if desired.
Enjoy. This is the good stuff.
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Category : Recipes
Just came across your blog – loving it!
The gravy looks great! As I have become fairly settled down here now – I am always looking to learn true southern cooking/recipes.
Chris,
The best way to learn the recipes in your region is to make friends and hang out and Cook! My family moved from Oklahoma and Arkansas in the early 1900’s. White gravy was a staple in my household growing up. It was the first thing my mother ever taught me to cook, actually.
[...] widely in other culinary styles as well, though perhaps under different names. (The ever popular Southern Gravy could be said to be a version of the same [...]
I know how to make the chicken – deep fried chicken that is – but never seen the gravy before, going to give it a try.
that looks really tempting. Thanks a lot for the recipe. I’m definitely going to try it out tonight.Thanks a bunch
Well it is about time! I’ve known for years not to order biscuits and gravy too far from home, but any time I’ve said something about it people look at me like I’m nuts (now living father north). I have fought the urge to take over the kitchen in more than a few restaurants.
Heather,
Go take over the kitchen! These people must be taught the proper way of making gravy!
I just made this, it’s wonderful! Nice texture as my husband said.
this is great….but can you now give me a great bisquit recipe?? Ive tried so many and looked for a great one for bisquits and gravy and just cant seem to find the perfect one…
I grew up in Seattle with white gravy as a staple to feed five of us kids. The only one who really liked it was Dad. Just the look of him enjoying his gravy made us kids WANT to like it, but never really grabbed us. Now in 2009, my teenage daughter craves white gravy and I found your recipe,thankfully, and was able to make it for her!
I just tried this recipe, it was easy to make and taste great!!! I added a dash of red pepper to mine.
@paige,
Glad o know your husband liked it!
@Sarah,
i use Bisquick drop biscuits for my biscuits and gravy. I haven’t really sat down and tried to perfect my own recipe as of yet… perhaps over the Holidays?
@Chris,
I’m glad that it made someone in your family happy… i’m kind of the same way with Spaghetti, btw…
@Audry,
Red Pepper is a completely acceptable addition! In some homes it is a requirement
It seems to be easier to make this great tasting gravy in this relatively small quantity, but on occasion I’ve tried to make five (5) quarts of this gravy at once stepping up the ingredients in the proportions of this published recipe. However, it never seems to turn out correctly. DOES ANYONE OUT THERE KNOW THE SECRET OF MAKING LARGE QUANTITIES ALL AT ONE TIME. SAY FIVE (5) QUARTS AT A TIME? IF SO I WOULD LOVE TO HEAR FROM YOU. THANKS. JIM SANDERS, SCOTTSDALE, AZ
Jim,
Southern gravy is basically a thick béchamel. To get the taste right on a large batch, switch from butter to bacon fat, lard/shortening or sausage drippings. Be sure to take the flour to a deeper color than you normally would (I’d say a touch on the blonde side.) Amounts of milk will not be proportional, it will probably take a bit less liquid to make a large batch than it would for a family serving.
Hope this helps.
I was born and raised in the south and that is totally how it’s done. Except* substitute the butter for bacon grease, sausage grease or pan drippings from your chicken fried meat of choice. I add a pat of butter (REAL butter, not that fake yellow junk that comes in a tub) at the end.
That’s why this is called “Restaurant Style.” At home it’s drippings only and I don’t bother with butter. It’s not necessary at all ;)