Then turn up the heat to medium high until it just starts to brown. This version is based on the classic bechamel and uses butter for those of you who can’t use bacon fat or lard, but with distinct differences, so pay attention class! Let’s make some Southern Gravy!įirst, melt 5 Tablespoons of butter over low heat. The shortfalls of a restaurant environment don’t exist at home, and this white gravy is sure to make even the staunchest southern gravy enthusiast happy. But at home, you can, which is why butter is perfectly acceptable in this situation. It can be good, in some cases it can be great, but often it isn’t.Ī restaurant usually can’t make gravy to order.
Primarily it’s the need for gravy made in a large batch to be able to hold well across a shift. Then there’s the stuff you get in restaurants across the country. They try to get it right, but often fail. It’s even called pepper gravy in some places.
#Weight watchers biscuit and gravy recipe cracked#
Southern style white gravy is much thicker, is usually made from pan drippings or lard instead of butter, never uses onions or nutmeg, and always uses cracked black pepper. Important differences.īechamel is a thin sauce and is classically made with butter, flour, milk, finely chopped shallots, a pinch of nutmeg and white pepper. White gravy is very similar to a french white sauce, or bechamel, but there are differences. In the South and Southwest we use it to top everything from biscuits to French-Fries.Įvery family has its own unique method of making gravy, and most families will tell you theirs is the best gravy ever made. White gravy is a staple of Southern cooking. (Note: if you’re looking for traditional, made with bacon grease southern Gravy, then check out this post for real-deal, Southern White Gravy made with bacon grease, as it was intended to be made.)
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