How do you make Country-style milk gravy?

Question

I'm looking for a recipe for milk gravy that doesn't require I cook a meat with it at the same time. Something like you'd find at Shoney's or Denny's with breakfast.

Answer 1

Cracker Barrels White Gravy
6 servings 30 min 5 min prep

5 slices maple bacon
1 tablespoon butter
1/4 cup diced onions
4 tablespoons flour
2 1/2-3 1/2 cups milk (depending on how thick you like it)
3/4 teaspoon black pepper
1/2 teaspoon salt

Brown the bacon in a large skillet, over medium-high heat, and then remove and crumble.
Add the butter and onions to the pan, and cook until onions are just browning.
Turn the heat to low and add the flour. Cook for about 3 minutes or until the rue smells nutty.
Whisk in the milk, salt, and pepper and bring to a boil over low heat, stirring often.
Add the crumbled bacon.

Milk gravy
2 cups milk
4 tablespoons flour
4 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon pepper

Melt butter in saucepan.
Add flour and stir well.
Add milk and stir until bubbly.
Add salt and pepper to taste.
Gravy will thicken as it boils.

Sawmill Gravy Recipe courtesy Alton Brown
Show: Good Eats
Episode: Gravy Confidential





1 pound bulk breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper to taste

Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.

Country Sausage Gravy
Sometimes I use maple sausage, sometimes I add 1/4 cup of minced onions and sometimes I add a shake of crushed red pepper. Use your imagination!

6 servings 35 min 20 min prep

1 lb pork sausage
3 tablespoons butter or bacon grease
1/4 cup all-purpose flour
3 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Brown the pork sausage in a large skillet over medium-high heat.
Set aside, leaving the drippings in the skillet.
Stir the butter or bacon grease into the sausage drippings.
Reduce the heat to medium, add the flour, stirring constantly until the mixture turns a golden brown.
Gradually whisk the milk into skillet.
Once the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet.
Season with salt and pepper.
Reduce the heat and simmer for about 15 more minutes.

Answer 2

You can make milk gravy with 2 tablespoons of flour and 2 tablespoons of butter or margarine. Cook the two together over low heat for a minute or two -- enough to take the raw flour taste away.

Salt and liberally pepper the roux, then slowly add milk and cook until the gravy is the consistency you want. (About a cup of milk will do.) Adjust the seasonings and serve over biscuits, toast, or rice.

Caveat: it will not be as good as gravy made with sausage or bacon drippings. It's edible, but if you want delicious gravy, follow the instructions and use meat drippings.

Answer 3

country style sausage gravy for biscuits and gravy

1 gal milk
2 lbs. pork suasage (bulk)
3 Tbsp white vinegar
2 tsp. cayenne pepper
1 cup flour
salt and pepper to taste

brown sausage until fully cooked add the flour to the sausage to make a roux (Roo) the flour will make a paste with the grease from the sausage. Heat the milk in large pot. Heat until you see tiny bubbles around the edges of the pot. Do not let the milk boil!! When milk is hot add the sausage with the flour to the milk and stil until there are no lumps of flour. Stif constantly until the gravy thickens. You don't want to let this boil because the milk can curdle and spoil everything. Add the vinegar, cayenne, and salt and pepper.

Note - Tobasco sauce can be used in place of the cayenne
pepper. Or it can be left out all together.

Enjoy!!

Answer 4

Well, when I make it without meat, I just put probably a cup of flour and about a quarter cup of vegetable oil and salt and pepper. Then i let that brown for a few minutes. be careful not to scorch it. then add small amounts of milk at a time and let it cook until thinckened. be sure to stir alot! I know this aint a recipe but its not that hard to make, you know...like the saying.....it's a GRAVY job!

Answer 5

For about a cup of white gravy:
T Tablesspoons butter melted in a pan
2 Tablespoons flour
Cook that till it sizzles. Ad more butter if necessary.
Add a cup of milk stirring constantly . Add salt - 1/2 t or to tase and some black pepper.

I LOVE this stuff! Really good if you add in some dried beef or dried venson chopped up.

Answer 6

take some butter (even better some bacon or sausage fat) heat it up in a sauce pan, add a couple of tbsp. of all purpose flour & cook it for a couple minutes, then stirr some milk, mix very well add alt & pepper to taste, once it comes to a boil you'll see if you want to add more milk in case is to thick. Also my secret ingredients to add some extra flavor are a pinch of freshly ground nutmeg & adding a bay leave when heating up the fat to spike the flavor up.

Answer 7

4 teaspoons margarine or butter
4 teaspoons of flour
2 cups milk
2 cups water.
Melt butter in pan on low heat, add flour and mix until all moist and cook for one minute-if too thick add a small amt of water. Then wisk in 4 cups liquid a little bit at a time. Cook on low temp for 20 minutes approx.

Answer 8

There is a white gravy that I buy in a packet from the grocery store. I use it to make sausage and gravy to put over biscuits. You can find it with the brown gravy and beef stew seasoning packets. Hope this helps!