If you love those Southern breakfasts why not learn to make the traditional country breakfast gravy that is used for biscuits, steaks, French fries and virtually everything else? Biscuits and gravy have been a staple in the diet of many individuals and families in the South. Some people call it Sawmill gravy, White gravy or simply Cream gravy.
True southern gravy is a pan gravy, usually made with grease, fat or lard.
Breakfast gravy gets its rich, creamy texture from whole milk, which replaces the water or broth in traditional meat-based gravy.
Here's what you will need:
· 4 tablespoons flour
· 5 tablespoons meat drippings (bacon grease, sausage grease or pan drippings)
· 2 cups whole milk (not skim or 2 percent)
· Salt and pepper
Put the meat drippings in a saucepan over low heat. Mix the flour gradually into the meat drippings. Cook until the flour mix is tan in color (this also gets rid of the raw taste of the flour), add the milk slowly. Make sure you constantly stir the mixture. Simmer the gravy stirring continually until it thickens to a creamy consistency. If it gets too thick, just add more milk a little at a time but be careful not to make it too thin.
Add salt and pepper to taste.
Tip 1: If you want richer gravy you can substitute the milk with light cream or half-and-half.
Tip 2: Freeze small amounts of the bacon grease, sausage grease or pan drippings for future use.
Happy Home Recipe
4 cups of love
2 cups of loyalty
3 cups of forgiveness
1 cup of friendship
5 spoons of hope
2 spoons of tenderness
4 quarts of faith
1 barrel of laughter
"Take love and loyalty, mix thoroughly with faith. Blend it with tenderness, kindness and understanding. Add friendship and hope, sprinkle abundantly with laughter. Bake it with sunshine. Serve daily with generous helpings."
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