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 a bit brown, never the bright white they have in restaurants, but my family likes it.
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.
Feel free to use different sausage for preference as well. I like mild Italian or breakfast style for most of my gravies, but we have a couple people in my family who have gastro issues with spice from any actual peppers, so that’s a must for us lol.
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.
Biscuits and gravy. Shrimp and grits.
Not on the coast. But could never get gravy to turn out right. It’s either too watery or too thick. There is a 3 bears reference in there somewhere.
Gravy’s a process. Too think? Add a little more liquid. Too thin? Add a little more flour (or even a cornstarch slurry)
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 a bit brown, never the bright white they have in restaurants, but my family likes it.
Bright white gravy is probably garbage from a packet. A gravy made with quality, flavorful sausage will always add a bit of color.
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.
It’s not supposed to be white like the restaurant. Browni(ish) is best.
Feel free to use different sausage for preference as well. I like mild Italian or breakfast style for most of my gravies, but we have a couple people in my family who have gastro issues with spice from any actual peppers, so that’s a must for us lol.
Here is the gravy formula for one serving.
Make the roux and add milk sausage eyt and constantly stir until desired thickness.
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.