Gravy

Gravy is made starting with much like a roux. Flour and either butter, or oil, or even bacon grease.

The rest is either add a stock or milk for cream gravy. Season to taste.

 

Most people don't take the time to do it right. Just like making roux, takes time and practice. I usually add sweet onion or shallot as well.

 

best white gravy is with pan drippings from either sausage or fried chicken.

true.

and now, i am hungry for either sausage or fried chicken with white gravy over biscuits or mashed potatoes.

 

I know. I was going to eat sushi tonight, but found myself thawing some chicken breasts and had to fry up some maple bacon while I'm waiting for them to thaw.

People start talking about gravy and I have to make some.

 

so im not the only one that gets cravings when they read "good eats". :hihi:

 

I wish! Anybody who wants some just needs to get to Houston by 7. Honk as you drive by on I-45 and I will chunk some off the balcony...:lol:

 

See I just ate, and I have no cravings after reading this...the secret is to read this forum after you have eaten a meal....BTW, I had salmon baked in the oven with a dill type parmesean (however you spell that dang word) cheese spread with pecans sprinkled on top. Too cold outside to bother with the grill. After eating turkey for 5 straight nights, it was time for a change...plus all the turkey is gone.

I as well have a hard time making gravy. I normally use what drippings i have from whatever i cooked to start it...but can never seem to season it right. Of course nobody ever complains and says it is good..which I know they are lying to me. I do not care for gravy that much except over rice. I hate putting gravy on mashed potatoes...dont ask...because I do not know.

 

Or chicken fried steak. I know how to make the chicken fried steak, but I've never tried to make the white gravy afterward. My mom always does that (since we only make it about once a year, and always when we're together.) Next time, I need to try to make it, myself.)