what is the difference between white sauce and counrty gravy? Black pepper?

Question

just wondering. I thought that the only difference is black pepper.

Answer 1

I looked up several white gravy recipies as well as country to satisfy my curiousity as well. I think there is more of a difference that just pepper. Pan drippings from sausage, or hamburger, or even chicken are added to the white gravies whereas the country only calls for oil. Many of the white gravy recipes I came across call for half and half instead of milk. I have sent the recipies to you so that you might try to see which one you like best.

Country Gravy

1/2 cup vegetable oil
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
4 cups milk

Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

Creamy White Gravy

Skim fat from drippings. Reserve 3 tablespoons of the drippings in skillet. In a screw-top jar combine 3/4 cup milk, 3 tablespoons all-purpose flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; cover and shake until well combined. Add to skillet. Stir in an additional 1 cup milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir for 1 minute more. (If desired, thin with additional milk.) Makes about 1-3/4 cups.

White Gravy with Sausage

4 tbsp. butter or margarine
4 tbsp. all-purpose flour
1/2 tsp. salt
1 dash pepper
2 cups milk
1 lb. sausage

Prepare medium white sauce. In small saucepan melt the butter or margarine. Add milk all at once, cook and stir over medium heat till thickened and bubbly. Cook and stir 1-2 minutes more. Cook 1 pound of sausage in a frying pan. Add to the white sauce and add a little more pepper to taste.Cook until heated through. Serve over biscuits or toast.

Answer 2

White Pepper Gravy

Answer 3

White Country Gravy

Answer 4

White sauce aka bechamel is slightly thinner than country gravy and contains nut meg and white pepper. (So as not to have black flecks in it.) This is a mother sauce and can be made into all kinds of other "small" sauces. White sauce is always thickened with a roux.

Country gravy on the other hand is made with sausage drippings and usually the crumbled sausage is left in there and it contains black pepper. Country gravy is often thickened with wondra.

White sauce is usually considered more sophisticated (after all it is French) while country gravy is considered more "down home."

Both have their place depending on what you are doing with them.

Country gravy=mashed potatoes, chicken fried steak, biscuits etc.

White sauce=pasta, chicken, fish etc.

Answer 5

white sauce (bechamel) and country gravy both contain black pepper.or mine does anyway. but i know when i was first taught to make white sauce it called for white pepper.

the big difference between the 2 is that to make the roux for white sauce you use butter and flour then add the milk.Now Ive heard of people just thickening hot milk with corn starch and water and calling it either but aside from being lower in fat, I cant see much use for it and I wouldnt serve it to my family.
for country gravy you can use the drippings from the meat youve cooked .such as fried chicken,ham ,sausage.porkchops.you drain off some of the grease leaving 2 -3 tbs and being carefull not to lose the little brown bits( in the case of ground sausage you leave it in the pan.)put in enough flour to make a thick roux and brown it to the color you prefer then add cold milk stirring it till it reaches the consistancy you like. salt and pepper it.For my sausage gravy for biscuits i also add a little sage and a pinch of cayenne pepper.
peace><>

Answer 6

country gravy normally has sausage bits and sausage drippings