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.
Comment on What is a good and easy to cook deep south southern food in the US?
Today@lemmy.world 21 hours agoI 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.
titter@lemmy.world 14 hours ago
KRAW@linux.community 21 hours ago
Bright white gravy is probably garbage from a packet. A gravy made with quality, flavorful sausage will always add a bit of color.
anon_8675309@lemmy.world 12 hours ago
It’s not supposed to be white like the restaurant. Browni(ish) is best.