makes 1 ½ cups
2 Tbsp pan drippings, bacon grease or butter
3 Tbsp. Flour
1/4 tsp. Salt
1/8 tsp. Black pepper
1 ½ c. cold water
Melt drippings in skillet over medium heat. Stir in flour, salt and pepper, blending well. Continue to stir 1 minute or until mixture is dark brown. Add water and reduce heat to low. Simmer 5 minutes. Serve.
Chicken Gravy
2 1/4 cups
1/4 cup pan drippings from frying chicken
1/.4 c. flour (use the seasoned flour left over from coating the chicken)
salt and pepper to taste
2 cups milk
Combine drippings, flour salt and pepper. Cook 1 minute, stirring constantly. Gradually add the milk and bring to a boil, stirring constantly.
Reduce heat to low and cook 3 minutes, stirring constantly. Serve warm.
Add mustard and horseradish to taste to this for mustard gravy for pork chops or roast.
Makes 1 1/3 cup
2 Tbsp dripping from pan frying ham
1 tsp. Sugar
1/4 cup strong coffee or café au lait.
After ham has been fried, add the sugar to the liquid left over in the pan. Place over medium-high heat and allow the sugar to brown, about 1 minute, while scraping the leftover pan residue. Add coffee and simmer 1 minute. Serve warm with eggs.
Orange Gravy
makes 3/4 cup
1 Tbsp. Dripping or butter
1 green onion, sliced
1 cup chx stock
4 strips orange peel
1/4 cup white wine
2 Tbsp Orange Juice
1/8 tsp. Salt
1/8 tsp pepper
2 tsp. Cornstarch dissolved in 1 Tbsp. Water
Saute green onion over medium heat 2 minutes till tender. Add stock and peel, bring to a boil, reduce heat and simmer 10 minutes. Strain and discard the peel. Add wine, juice, salt and pepper, mix well. Increase heat to medium. Combine cornastarch and water. Stir into stock mixture. Cook, stirring until gravy comes to a boil. Boil 1 minute
Serve with duck and chicken.
Sausage Gravy
Makes 3 cups
1/4 lb. ground pork sausage (think Jimmy Dean’s)
4 Tbsp. Butter
1/3 cup flour
3 1/4 cup milk
½ tsp. Salt
½ tsp. Pepper
Brown the sausage in a large skillet over medium heat, stirring until it crumbles. Drain on paper towels and set aside. Reduce heat to low and reserve about a Tablespoon of the dripping in the skillet. Add the butter, stirring, until it melts. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the milk and increase the heat to medium. Stir constantly until thick and bubbly, about 4 minutes. Add the reserved sausage, salt and pepper. Cook 2 minutes more, stirring constantly, serve warm.
Sawmill Gravy
AKA cream gravy
About the same as chicken gravy, specifically this one is for chicken fried steak.
Makes 1 cup
2 Tbsp. Pan drippings or butter
2 Tbsp flour
½ tsp. Salt
1/4 tsp. White pepper
1 cup milk
Melt dripping over medium heat. Stir in flour, salt and pepper until well-blended. Gradually add milk. Blend well. Reduce heat to low and simmer 4-5 minutes until thick and bubbly, stirring constantly. Adjust the seasonings if necessary. Serve warm. You can use almost any dairy product, cream, sour cream (an 8-ounce container) or a can of evaporated milk.
Tasso Gravy
Makes 3 3/4 cup
2 Tbsp. Pan drippings or butter
½ cup flour
4 cups chicken stock
3/4 cups chopped tasso
Cook together flour and dripping four minutes, until light brown, stirring constantly. Gradually add stock. Increase heat to medium, stirring, until mixture has thickened, about 3 minutes. Bring to a boil and reduce heat to low. Simmer 12-15 minutes, stirring ocasionally. Stir in the tasso just before serving.
Tomato Gravy
For Meatloaf or Fried Chicken
Makes 1 ½ cups
2 Tbsp. Drippings or bacon grease
3 Tbsp. Flour
½ tsp. Salt
1/4 tsp. Pepper
½ tomato juice or sauce
1 cup cold water or stock
Heat the drippings on medium heat. Addd flour, salt and pepper and cook until brown, 2 minutes. Add juice and water, stirring to blend. Reduce heat to low, simmer 5 minutes.
Very good as a change from cream gravy for chicken!
Mushroom Gravy
Makes 2 cups
2 Tbsp. pan drippings, or shortening
1 c. sliced mushrooms
1 Tbsp. Flour
1 cup beef stock
½ tsp. Worcestershire
½ tsp. Salt
1/4 tsp. Black pepper
Saute Mushrooms in fat four minutes. Add flour and brown 1 minute. Add stock, Worcestershire, salt and pepper. Simmer 5 minutes.
Chocolate Gravy
1 ½ cups
Serve over hot buttered biscuits.
1 ½ cups milk
1 cup sugar
3 Tbsp. Cocoa powder
2 Tbsp flour
1 Tbsp. Butter
Heat the milk over medium heat. Add sugar, cocoa powder and flour, whisking till smooth. Bring to a boil, stirring constantly. Cook seven minutes or until thick and bubbly. Stir in butter, blending well.
Red Eye Gravy
For ham and eggs hash browns.
For ham and eggs hash browns.
Makes 1 1/3 cup
2 Tbsp dripping from pan frying ham
1 tsp. Sugar
1/4 cup strong coffee or café au lait.
After ham has been fried, add the sugar to the liquid left over in the pan. Place over medium-high heat and allow the sugar to brown, about 1 minute, while scraping the leftover pan residue. Add coffee and simmer 1 minute. Serve warm with eggs.
Orange Gravy
makes 3/4 cup
1 Tbsp. Dripping or butter
1 green onion, sliced
1 cup chx stock
4 strips orange peel
1/4 cup white wine
2 Tbsp Orange Juice
1/8 tsp. Salt
1/8 tsp pepper
2 tsp. Cornstarch dissolved in 1 Tbsp. Water
Saute green onion over medium heat 2 minutes till tender. Add stock and peel, bring to a boil, reduce heat and simmer 10 minutes. Strain and discard the peel. Add wine, juice, salt and pepper, mix well. Increase heat to medium. Combine cornastarch and water. Stir into stock mixture. Cook, stirring until gravy comes to a boil. Boil 1 minute
Serve with duck and chicken.
Sausage Gravy
Makes 3 cups
1/4 lb. ground pork sausage (think Jimmy Dean’s)
4 Tbsp. Butter
1/3 cup flour
3 1/4 cup milk
½ tsp. Salt
½ tsp. Pepper
Brown the sausage in a large skillet over medium heat, stirring until it crumbles. Drain on paper towels and set aside. Reduce heat to low and reserve about a Tablespoon of the dripping in the skillet. Add the butter, stirring, until it melts. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the milk and increase the heat to medium. Stir constantly until thick and bubbly, about 4 minutes. Add the reserved sausage, salt and pepper. Cook 2 minutes more, stirring constantly, serve warm.
Sawmill Gravy
AKA cream gravy
About the same as chicken gravy, specifically this one is for chicken fried steak.
Makes 1 cup
2 Tbsp. Pan drippings or butter
2 Tbsp flour
½ tsp. Salt
1/4 tsp. White pepper
1 cup milk
Melt dripping over medium heat. Stir in flour, salt and pepper until well-blended. Gradually add milk. Blend well. Reduce heat to low and simmer 4-5 minutes until thick and bubbly, stirring constantly. Adjust the seasonings if necessary. Serve warm. You can use almost any dairy product, cream, sour cream (an 8-ounce container) or a can of evaporated milk.
Tasso Gravy
Makes 3 3/4 cup
2 Tbsp. Pan drippings or butter
½ cup flour
4 cups chicken stock
3/4 cups chopped tasso
Cook together flour and dripping four minutes, until light brown, stirring constantly. Gradually add stock. Increase heat to medium, stirring, until mixture has thickened, about 3 minutes. Bring to a boil and reduce heat to low. Simmer 12-15 minutes, stirring ocasionally. Stir in the tasso just before serving.
Tomato Gravy
For Meatloaf or Fried Chicken
Makes 1 ½ cups
2 Tbsp. Drippings or bacon grease
3 Tbsp. Flour
½ tsp. Salt
1/4 tsp. Pepper
½ tomato juice or sauce
1 cup cold water or stock
Heat the drippings on medium heat. Addd flour, salt and pepper and cook until brown, 2 minutes. Add juice and water, stirring to blend. Reduce heat to low, simmer 5 minutes.
Very good as a change from cream gravy for chicken!
Mushroom Gravy
Makes 2 cups
2 Tbsp. pan drippings, or shortening
1 c. sliced mushrooms
1 Tbsp. Flour
1 cup beef stock
½ tsp. Worcestershire
½ tsp. Salt
1/4 tsp. Black pepper
Saute Mushrooms in fat four minutes. Add flour and brown 1 minute. Add stock, Worcestershire, salt and pepper. Simmer 5 minutes.
Chocolate Gravy
1 ½ cups
Serve over hot buttered biscuits.
1 ½ cups milk
1 cup sugar
3 Tbsp. Cocoa powder
2 Tbsp flour
1 Tbsp. Butter
Heat the milk over medium heat. Add sugar, cocoa powder and flour, whisking till smooth. Bring to a boil, stirring constantly. Cook seven minutes or until thick and bubbly. Stir in butter, blending well.
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