Thanksgiving prep continues. Today, I am sharing something that no holiday table can be without. I’m sharing the gravy recipes. Southern white gravy and brown gravy, to be exact.
I grew up with brown gravy but white gravy is something that I was only introduce to when I moved to Florida. Yes, that’s right, I’ve never heard of white gravy until I was about sixteen years old and started working at the Cracker Barrel.
Of course, if you know Cracker Barrel, you would know that biscuits and gravy is one of the most popular things on the menu (or if you are from a Southern state). Even though I served it on daily bases to the guests, I didn’t try it for about a year. Finally, I got really curious and tried the biscuits and gravy. It…was…awesome!
I don’t make it too often but sometimes it makes a nice and comforting side dish. Warm and soft Pillsbury biscuits, smothered with smooth, delicious white gravy that’s made with
…. wait of it….
- 3 slices of uncooked bacon, diced
- 1 tbs butter
- ¼ cup diced onion
- 4 tbs flour
- 2 cups of whole milk
- fresh cracked pepper
- In a sauce pot, over medium-high heat, melt the butter and add diced bacon and onions. Saute until bacon is all cooked and onions are translucent. Lower the hear to medium.
- Sprinkle flour over bacon and onion. Stir, coating all the onion and bacon in flour.
- Start slowly pouring milk, while constantly stirring with a silicone-covered whisk. Keep stirring until smooth. Add salt and pepper to taste.
- Cook until thickened and then just a few more minutes, slowly keep stirring.
Now, on to the brown gravy.
I can’t honestly say that I’ve given you all the essential holiday dinner recipes without it! The beautiful thing about this gravy is that you can change it to fit any meat! You can use chicken stock if you will be serving it with chicken, turkey drippings to complement turkey dinner and beef stock to go with your beef dishes. You can even use vegetable stock if you are not serving any meat.
It’s just as easy to make as the white gravy but I think, it’s much more versatile. Personally, I don’t think that white gravy goes very well with ham, beef or pork. Although, I’m sure there are people who would disagree.
- 1 tbs butter
- 3 tbs flour
- 1 garlic clove
- ¼ cup onion (grated so there are no lumps)
- 2 cups of beef broth
- 1 tsp Worcestershire sauce
- salt and pepper to taste
- Preheat the sauce pot on medium-high heat. Add the flour and cook it until it turns brownish color, while constantly stirring with a wooden spoon (to make sure it brown evenly).
- (Reduce the heat to medium.)
- Slowly pour in the beef broth, while constantly stirring with a silicone covered whisk. Add the butter once the broth is heated through.
- Grate in the onion and garlic.
- Add Worcestershire sauce, salt and pepper.
- Cook, stirring often, for about 10 minutes.
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