Cream gravy might just be the undisputed sauce of the South. Silky, creamy with a gentle note of freshly ground black pepper. It’s been a mainstay for generations. After one bite, you’ll understand why!
Making cream gravy can be daunting but it’s really quite simple. Cream gravy starts by melting a small amount of fat, preferably renderings from bacon or in a pinch butter. Flour is added to thicken the gravy, with kosher salt and freshly cracked black pepper to balance the flavor. Then a pour of milk is added to finish things off.
The two tools you need are a heavy skillet and a whisk, preferably a flat whisk so you can get into the corners of your pan. Gravy starts with equal amounts of fat to flour. And if you use 2 tablespoons of fat and flour, you’ll add 2 cups of milk. If you’re making gravy following pan-searing or frying, strain off any extra fat but keep those bits of fond. What the heck is fond you might ask? It’s those golden, bits of meat and rich drippings left over from cooking the meat. Never throw those out when you’re making gravy!
A must for many a Southern table!
Cream Gravy
2 tablespoons bacon renderings, butter, or pan drippings
2 tablespoons flour
2 cups milk
½ teaspoon kosher salt, or to taste
½ teaspoon freshly cracked black pepper, or to taste
In a medium-sized heavy skillet, melt the bacon renderings or butter over medium heat. Whisk in the flour, kosher salt and black pepper. If you’re making gravy in the same pan as you’ve pan-seared or fried meat, scrape up any bits left in the pan.
Cook until the flour is golden brown in color, about 5 minutes, whisking occasionally.
Slowly pour the milk into the skillet, whisking until smooth. Continue cooking over medium heat until the gravy has thickened, whisking frequently – about 15 minutes.
Check for seasoning, adding kosher salt and freshly cracked black pepper to suit your taste if needed.
Makes about 2-¼ cups of gravy.
You can make cream gravy ahead of time or refrigerate any leftover gravy. To reheat, warm over medium-low heat adding enough milk to reach the desired consistency.
Southern Country Cream Gravy
Equipment
- Medium size heavy skillet
- Whisk, preferably a flat whisk
Ingredients
- 2 tablespoons bacon renderings, butter, or pan drippings
- 2 tablespoons flour
- 2 cups milk
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly cracked black pepper, or to taste
Instructions
- In a medium-sized heavy skillet, melt the bacon renderings or butter over medium heat.
- Whisk in the flour, kosher salt and black pepper. If you’re making gravy in the same pan as you’ve pan-seared or fried meat, scrape up any bits left in the pan. Cook until the flour is golden brown in color, about 5 minutes, whisking occasionally.
- Slowly pour the milk into the skillet, whisking until smooth. Continue cooking over medium heat until the gravy has thickened, whisking frequently – about 15 minutes.
- Check for seasoning, adding kosher salt and freshly cracked black pepper to suit your taste if needed.
