I need a recipe for white gravy.?

Question

I am using it for biscuits with sausage and gravey. Yum!

Answer 1

I usually make it in the same pan as I fried the sausage:

1 tbsp. cornstarch
2 tbsp. butter
1 c. milk
1/4 tsp. salt
1/8 tsp. pepper

Mix cornstarch and milk until smooth in small saucepan, add butter, salt and pepper. Stir constantly. Bring to boil over medium heat 1 minute. Makes 1 cup.

Answer 2

i'm assuming you are cooking the sausage yourself so take the skillet you used, depending on the sausage you may need to add a little more oil, should be a little covering the bottom of skillet as it heats add about 2-2 1/2 Tablespoons of flour add pepper and cook until flour is cooked it usually turns a darker color then add about 2 or 2 1/2 cups of milk when it starts boiling add salt let it get as thick as you like it, it will thicken fast when it starts boiling crumble up some of your sausage and put it in your gravy, yum, good luck making good gravy sometimes takes a while to learn through trial and error, so don't give up, also try using half evaporated milk and half water if it gets a little to thick just add a little water to thin it down

Answer 3

white gravy is very simple to make.
fry your sausage in a frying pan with sides of at least .5 inch tall. when the sausage is totally done, remove from pan onto a plate covered with paper towel to drain.
retain the grease from the sausage in the pan. remove the pan from the heat and stir flour into the grease (you need about the same amount of flour as there is grease, no more than about 3 tbsp of each should do.) add milk to pan while still off of the heat and stir.
put pan back on the heat and reduce the heat by about half.
stir the gravy often until it thickens. it should thicken all at once. you'll notice that when you stir, you'll be able to see the bottom of the pan.
add the sausage back in and stir and serve.
if the gravy is too thick, you can always add more milk. if the gravy is too thin, mix a tbsp of cornstarch into 3 tbsp of COLD water and add a little at a time (stirring in between) until you reach the desired thickness.

Answer 4

In iron skillet after frying sausage, remove sausage and add 3 tablespoons of flour to about 3 tablespoons of sausage grease with drippings. Cook for about 2 minutes on low heat to mix together well. Once this is cooked add about 3 cups of milk. As this heats it will thicken. Once it starts to thicken it will burn quickly so immediately remove from heat. Add sausage to gravy and serve. If you want a richer tastine grave substitute the milk with evaporated milk.

Answer 5

What you do is: cook the sausage and take out the meat leaving the drippings and stuff that's stuck to the pan. Then you leave it on the heat and add a couple of tablespoons of all-purpose flour to the grease and leavings. Brown this flour in the grease (add salt and pepper to taste at this point, if you like). When the flour is light brown in color, add your milk to his stuff in the skillet -- add your milk all at once, about 2 cups or so. Stir constantly, and let this boil -- as it boils the milk will thicken from the flour you browned and you will have gravy!!

Answer 6

I use the same pan with the drippings from the sausage, add a little oil to coat the bottom of the pan, and add enough flour that it begins to get gummy and starts to cling together as you whisk it in. Next add a few cups of milk, and continue to whisk to keep lumps out, and continues to make a smooth texture. Add in your sausage crumbles (if you didn't leave in pan, I do), and continue over med-high heat until nice and thick, if begins to get too thick, then just a bit more milk until it reaches desired consistency. Salt and pepper to taste.

Super easy, tastes great, and you can sub turkey sausage, for less fat, and canned milk to make it creamier, or skim canned milk to again save on fat and calories as well. Tip: if using canned milk or half and half once it get very thick, just add water until desired consistency is reached.

Answer 7

If you mean White Sauce.
2 tablespoons of butter
2 tablespoons of flour
salt and pepper to taste
1 cup milk

Melt butter, in a saucepan, add flour salt and pepper and stir over med heat. Gradually add milk stirring all of the time until the sauce thickens.
Cook for 2 more minutes.

This is a basic sauce and can be used as a base for any others, like cheese parsley curry onion etc

Answer 8

Hi !!!
I'm from Texas & this is what we make...

Super Sausage Gravy (also known as "Sawmill Gravy")

Original recipe yield:
4 servings

PREP TIME 5 Min
COOK TIME 15 Min
READY IN 20 Min

INGREDIENTS
1 pound Bob Evans or Owens® Original Recipe Sausage Roll *(OR Jimmy Dean)
1/4 cup all-purpose flour
2 cups milk
Salt and black pepper to taste
8 prepared biscuits

DIRECTIONS
Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.

---------HOW ABOUT A BUTTERMILK BISCUIT RECIPE...

Buttermilk "Drop" Biscuits

Ingredients
3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk preparation

Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

Answer 9

SABRINA! I am a southerner, and grew up eating and now making white gravy...PSoup has the best authentic southern way of making it...I only want to add that when the gravy begins to thicken, remember that it will continue to thicken out of the pan, so remove it from the heat and pan before it gets as thick as you want it to....
And remember that it takes some practice, and may not come out right the first few times you may it...there is an "art" to it (and certain way it "feels" when you stir it)...and only practice makes perfect!

Answer 10

EASY WHITE GRAVY

4 tbsp. butter
4 tbsp. flour
Salt
Pepper
2 1/2 c. milk

Melt butter in saucepan over low heat. Blend in flour, salt and pepper; cook until smooth and bubbly. Stir in milk. Heat to boiling on medium heat, stirring constantly. Stir and boil 1 minute. Makes enough gravy for 1 can biscuits.

Sausage Gravy Recipe

Ingredients
8 biscuits, prepared
1 pound Sausage Roll
2 cups milk
1/4 cup all-purpose flour
Salt and pepper, to taste

Directions
Crumble sausage and cook in large skillet over a medium heat, until browned. Mix in the flour until completely dissolved. Slowly, stir in milk then cook the gravy until it thickens and starts to bubble. Add some season with salt and pepper, to taste. Top biscuits with the hot gravy and serve. Place the leftovers in the refrigerator.

I hope this was helpful...Good Luck!!! :)