Food and Beverage - White gravy

The wife and I enjoy biscuits and gravy for breakfast sometimes. Neither of us has a recipe and the packaged kinds are saltier than we like. Would anyone out there care to share their recipe? If not the whole "secret formula," then how about the ratio of flour to starch? I'm sure we can wing it from there!

Thanks in advance!

Fry sausage, remove from pan, leave grease, add enough flower to soak up grease into a rioux, add milk to desired consitantcy and add crumbled sausage back to the mix if desired, season to taste w s&p

You can also use Dried Beef to make SOS like Maximum's recipe:

Warning: I have no health consciousnesses:

Dried beef: 1 jar
Heavy Cream: 1 qt
Butter: 1/2 stick
Flour, AP or Self rising: 4 heaping tbsp
seasonings to taste.


Don't use Corn Starch. it won't have the right flavor profile or consistency...also it waters-out when you reheat the leftovers. Real flour based roux is the only way to go.

I use about a 1/2 a jar of Hormel dried beef (near the tuna in the grocery) and cut it up into 1/2" squares.

Throw a 1/2 stick of REAL salted butter in the pot, let melt, but not scorch.
Throw in the dried beed
Add about four tablespoons of flour
cook this mixture on medium, stirring frequently, until the flour looks'fluffy' not thick and dense.

Pour in about a 1/4 - 1/2 cup of cream and stir with a whisk to incorporate the roux and cream.

Technically you should heat the cream on the side, then add a little of the roux to the hot cream (tempering) then add the mix back to the rest of the beef and roux in the pot...this prevents lumps. If you add the cream slowly, and it is not refrigerator cold, and whisk well, it is not necessary to go to all that trouble.

Add the rest of the cream and let simmer a few minutes.

Add seasonings last. I use salt, (not much needed with dried beef, since it is already salty), and white and black pepper.

Some folks add just a touch of sugar, like a tablespoon to one quart of cream..but I like a more savory profile. A small hint of freash or ground sage is a good addition to the sausage style gravy.

If you just want cream gravy w/o meat, increase the butter a bit and you can add a little more cream or milk. Traditionally the cream gravy has a pinch of nutmeg...not enough to make it taste like eggnog, but enough to give a very understated, subtle hint.

You can also use Dried Beef to make SOS like Maximum's recipe:

Warning: I have no health consciousnesses:

Dried beef: 1 jar
Heavy Cream: 1 qt
Butter: 1/2 stick
Flour, AP or Self rising: 4 heaping tbsp
seasonings to taste.


Don't use Corn Starch. it won't have the right flavor profile or consistency...also it waters-out when you reheat the leftovers. Real flour based roux is the only way to go.

I use about a 1/2 a jar of Hormel dried beef (near the tuna in the grocery) and cut it up into 1/2" squares.

Throw a 1/2 stick of REAL salted butter in the pot, let melt, but not scorch.
Throw in the dried beed
Add about four tablespoons of flour
cook this mixture on medium, stirring frequently, until the flour looks'fluffy' not thick and dense.

Pour in about a 1/4 - 1/2 cup of cream and stir with a whisk to incorporate the roux and cream.

Technically you should heat the cream on the side, then add a little of the roux to the hot cream (tempering) then add the mix back to the rest of the beef and roux in the pot...this prevents lumps. If you add the cream slowly, and it is not refrigerator cold, and whisk well, it is not necessary to go to all that trouble.

Add the rest of the cream and let simmer a few minutes.

Add seasonings last. I use salt, (not much needed with dried beef, since it is already salty), and white and black pepper.

Some folks add just a touch of sugar, like a tablespoon to one quart of cream..but I like a more savory profile. A small hint of freash or ground sage is a good addition to the sausage style gravy.

If you just want cream gravy w/o meat, increase the butter a bit and you can add a little more cream or milk. Traditionally the cream gravy has a pinch of nutmeg...not enough to make it taste like eggnog, but enough to give a very understated, subtle hint.

Also, pretty good if you use 1/2 dried beef in a jar and 1/2 the Buddig(sp)
chopped pressed beef. Cuts the salt.

Fry sausage, remove from pan, leave grease, add enough flower to soak up grease into a rioux, add milk to desired consitantcy and add crumbled sausage back to the mix if desired, season to taste w s&p

I use something similar except I don't remove sausage from the pan. I usually add a tiny bit of butter when the sausage is done then add flour till it's all soaked up then add milk to desired consistency. Depending on how I'm feeling that day sometimes I'll chop some rosemary up and throw it in with the sausage to give it some good flavoring or sometimes I'll add a dash of maple syrup to the gravy.
Two of my favorite variations and I think I'm going to do the rosemary route this weekend, damn good flavor and not overpowering at all. I've made the rosemary style for people who don't even like sausage gravy and they usually end up wanting seconds.:thumbsup:

Good suggestions above. It really is more of an art to get it to desired thickness. I love biscuts and sausage gravy but don't eat it much anymore. Like others have said, fry sausage add flower and then milk and heat. If it is not thick enough add some more flour. Usually I mix the flour in a coffee cup with hot gravy mix before adding it back to the pan to avoid clumping. You can also mix some corn starch with milk and add to the pan for some thickness.

If you are going out, Cracker Barrel has a good biscuit and gravy plate (smokehouse breakfast).

Fry sausage, remove from pan, leave grease, add enough flower to soak up grease into a rioux, add milk to desired consitantcy and add crumbled sausage back to the mix if desired, season to taste w s&p

This.


I also add about a half cup of black coffee. Makes the gravy brownish, but adds depth to the flavor.

I am lazy
http://www.samsclub.com/sams/chef-mate-country-sausage-gravy-105-oz/164506.ip?navAction=

Open and put it in serving size zip lock bags and freeze it .