Team White Gravy
What is warm, white and delicious any time of the day?
Can you say white gravy?!
Most fans of it are quick to say it can go on pretty much everything.
You could say Vicki Knauf is team white gravy. Here’s why:
“I like gravy because I grew up in Texas and that was a staple in our household,” Vicki Knauf said. It was something everyone ate with everything fried, and it’s great with fried chicken, on biscuits, white gravy is my favorite. It’s great on mashed potatoes, too.”
Knauf is the mother to Heartland Weekend’s Nichole Cartmell.
She says her mom always made white gravy from scratch.
Before the rush of the holidays, Cartmell caught up with her mom to find out how to make it.
The good news: the recipe is super simple.
In fact, you can make it with only five ingredients in less than 30 minutes!
The key, according to Knauf, is the roux. It’s the combination of drippings and flour, used as the thickening agent.
The roux takes your white gravy to flavor town.
Recipe for White Gravy
1 lb. Jimmy Dean Sausage
2 tbs. of flour
2 cups milk
salt and pepper to taste
– Brown the sausage.
– Remove sausage from pan with a slotted spoon. Keep the drippings in your pan.
– Add flour to the drippings.
– Stir the mixture until it looks like Elmer’s glue. (Add more flour/butter in order to get the best consistency.)
– The roux is done when it reaches a golden brown color.
– Then slowly whisk in the milk.
– Continue to whisk the gravy until it gets thick. (Add in more water or milk to reach desired consistency.)
– Add salt and pepper to taste.
– Gently fold in cooked sausage.
Enjoy your white gravy on biscuits, fried chicken, mashed potatoes, and some might even argue waffles.
Are you on Team Brown Gravy? Then try this: