Tuesday, April 7, 2009

Southern Style Peppered Milk Gravy

Southern Style Peppered Milk Gravy shown on Chicken Fried Steak

Southern Style Peppered Milk Gravy

A Southern favorite, this cream gravy is made with pan drippings, bacon drippings or butter, and often a combination of one or more of them. Milk, or a mixture of water and milk, take the place of the typical stock used in gravies, and a milk gravy is typically heavily peppered. You may also replace the milk with chicken stock or water for use as a gravy over meats.

It is often served over biscuits, and when mixed with cooked breakfast sausage is called Sawmill Gravy. When mixed with dried beef or cooked ground beef and served over toast, it makes a dish called creamed beef and toast, or one that many of you know as SOS. Milk gravy is typically spooned over dishes such as cube steaks, chicken fried steak and chicken fried chicken, eggs, fish, pasta, rice and potatoes, Southern buttermilk biscuits and of course a base sauce for many other dishes, such as creamed chicken, or creamed vegetables, onions and creamed peas, and sausage gravy, just to name a few.


Recipe: Southern Style Peppered Milk Gravy

©From the Kitchen of Deep South Dish
Prep time: 5 min |Cook time: 10 min | Yield: About 4 cups

Ingredients
  • Bacon fat or butter, alone or with other pan fats, to equal 1/2 cup total fat
  • 1/2 cup of all purpose flour
  • 2 cups of water
  • 2 cups of whole milk
  • Couple pinches of kosher salt, or to taste
  • 1/2 teaspoon of freshly cracked black pepper, or to taste
Instructions

Add enough butter to skillet drippings to bring fat to 1/2 cup total. Stir in the flour until fully incorporated and no lumps remain. Add the water to the milk, and slowly pour about 3 cups of it into the flour mixture, stirring constantly. Bring to a boil, reduce heat and add more of the milk mixture to achieved desired consistency. Continue cooking and stirring for 5 minutes. Season to taste with salt and lots of freshly cracked black pepper.

Cook’s Notes: You may also use all milk for a more rich gravy.

Source: http://deepsouthdish.com

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Posted by on April 7, 2009
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