Southern Country Cream Gravy
Cream gravy. The undisputed favorite 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!
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.
Notes
If you’re making gravy after pan-searing or frying, strain off any extra fat, keeping just the amount needed for your gravy, 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.
You can make the gravy ahead of time or refrigerate any leftover gravy. To reheat, warm over medium-low heat adding enough milk to reach the desired consistency, whisking until smooth.