Thursday, November 10, 2011

The South Has Got It RIGHT When it Comes To FOOD.

Southern White Gravy


  • 5 tbsp. butter
  • 4 tbsp. flour
  • Approximately 2 cups milk (whole milk is the best, but we used 1% and a little extra butter and it turned out just fine! Just don't use cream, it won't turn out right)
  • Salt
  • Freshly ground black pepper


  1. Melt butter over low heat in a small saucepan. Add flour and combine with a whisk. Add 1/2 tsp salt and around 10 grinds pepper.
  2. Stir until the flour is about the color of peanut butter and smells nutty. Add 1 c  milk and increase heat to medium.
  3. Allow to come to a simmer, stirring constantly to avoid sticking. The gravy is going to get really thick so be ready to add more milk.
  4. Add milk by quarter or half cups at a time. The gravy will continue to thicken considerably. You’ll know the gravy is the right consistency when you draw the whisk through the gravy and it leaves “tracks” that remain visible for at least 5 seconds.
  5. Add at least 10 more grinds pepper and more salt, to taste.

**Variations: If you like your gravy with a kick, feel free to add a dash of cayenne powder or chili powder. You may also add cooked sausage, cooked bacon or ham if desired. 

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