Southern Favorites #2 Breakfast Gravy
When I think of Southern favorites the first thing that comes to mind is buttermilk biscuits. Next, I think about what would go with those biscuits. My son’s first response is, “Gravy”. By that, he means breakfast gravy, sometimes called sausage gravy or white gravy. (Up north it would be similar to the chipped beef on toast gravy )
This is a Southern breakfast “staple”. It makes a hardy meal that, as my mom would say, “sticks to your ribs” (meaning you won’t get hungry before lunch). My husband grew up eating this and to make it special on birthdays or other holidays his mom would add food coloring to make it their favorite color. They thought that was wonderful, although I must say, blue gravy does not look very appetizing.
Our son loves it, too. He even told me it’s his favorite breakfast food. I made this yesterday morning (Labor Day) and since he and I are the only “early birds” in the family he ate ALL the gravy by himself. (I made Dad more later) It doesn’t take long, uses basic ingredients, and the recipe doubles easily so it works well no matter how many are being served. We eat it as a single breakfast food or as a side dish with eggs and bacon.
Here’s the Recipe:
2 Tablespoons flour
1 cup milk
salt and pepper to taste
Melt butter over medium heat in a small sauce pan
Add flour to butter, stirring to form a roux*
Cook roux, stirring constantly, for about 1 minute.
Add milk and whisk to combine. Bring to a low boil and reduce to low heat.
Boil on low heat, stirring frequently, until thickened
Serve immediately. If it should get too thick just add a tablespoon of milk and reheat.
How did you spend your Labor Day morning?
*A roux is equal amounts fat (oil, drippings, butter or shortening) and flour combined and used as the base for sauces or gravy.
- 2 Tbsp butter or margarine
- 2 Tbsp flour
- 1 cup milk
- salt and pepper to taste
- Melt butter over medium heat in a small sauce pan
- Add flour and stir to make a roux
- Cook stirring constantly for about 1 min
- Add milk and stir
- Bring to a boil.
- Continue to boil over low heat, stirring frequently, until thick
- To make sausage gravy add cooked sausage when gravy is done.
- For "real" sausage gravy cook sausage and use "drippings" instead of butter. When gravy is done add cooked sausage to it.