Comment on What is a good and easy to cook deep south southern food in the US?

• burning_beard@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  Gravy’s a process. Too think? Add a little more liquid. Too thin? Add a little more flour (or even a cornstarch slurry)

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• Today@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  I cook spicy breakfast sausage, scoop most of the meat out of the pan, add some butter to the sausage grease (i know 🤷) and stir in a couple of tablespoons of flour. Whisk it while it cooks to browned. Wisk in some milk, take it to just below boiling (tiny bubbles at the edge), and turn it down to thicken a bit. Mine is always s but brown, never the bright white they have in restaurants, but my family likes it.

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  • KRAW@linux.community ⁨3⁩ ⁨weeks⁩ ago

    Bright white gravy is probably garbage from a packet. A gravy made with quality, flavorful sausage will always add a bit of color.

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  • titter@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    White gravy comes from making a plain roux from butter and flour, not browning it much, then using milk to finish the process. Maybe salt. Even my black pepper gravy is coloured and i only slightly brown the roux and the pepper goes into the butter before anything else.

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  • anon_8675309@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    It’s not supposed to be white like the restaurant. Browni(ish) is best.

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• IWW4@lemmy.zip ⁨3⁩ ⁨weeks⁩ ago

  Here is the gravy formula for one serving.

  • 1 cup milk/cream
  • 2 tablespoon butter
  • 2 tablespoon flour
  • 1/4 pound ground breakfast sausage
  • two dashes hot sauce of choice
  • salt and pepper to taste.

  Make the roux and add milk sausage eyt and constantly stir until desired thickness.

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• justdaveisfine@piefed.social ⁨3⁩ ⁨weeks⁩ ago

  Lot of grocery stores sell the white gravy mix packets in the baking/spices section. Add in some chopped breakfast sausage and you got yourself a pretty decent gravy for the biscuits.

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