Recipes for white gravy are available at the Betty Crocker and Food Network websites. White gravy, often referred to as country gravy, includes flour, beef fat, all-purpose flour, milk, and salt and pepper. It complements breakfast sausage and country-fried steak and is used in biscuits and gravy.
For country gravy, first prepare the desired meat in a roasting pan and then organize 1 tablespoon vegetable oil, 1 cup milk and 2 tablespoons of all-purpose flour. Thicken the ingredients in the hot pan and serve along with the protein.
Make white sausage gravy by cooking breakfast sausage in a skillet along with milk and flour for thickening. Use hot or mild breakfast sausage, and season with seasoned salt and pepper to taste. A recipe for sausage gravy by Ree Drummond is available on FoodNetwork.com.
A recipe for roux gravy on turkey, mashed potatoes and rice includes oil, butter and flour, or fat drippings and flour. A simple formula per cup of gravy is 2 tablespoons of fat, 2 tablespoons of flour and 1 cup of a liquid such as heavy cream, milk or broth.
Cooking Light offers a quick and easy gravy recipe. It only requires chicken broth, flour, butter, poultry seasoning, and salt and pepper. The Food Network and Real Simple also feature easy gravy recipes.
Food Network's white sausage gravy recipe is a popular, highly-rated recipe for homemade white gravy. This easy recipe uses only a few simple ingredients and cooks in less than 15 minutes.
Gravy Master contains a blend of onion, celery, parsley, garlic, vegetable protein and caramelized pure cane sugar which helps make gravy better by enhancing and sealing in its natural flavors. Gravy Master also enhances the color of gravy, giving it an appealing brown appearance.
To make sausage gravy, use 1 pound breakfast sausage, hot or mild, along with all-purpose flour and whole milk. Infuse with seasoned salt and freshly ground black pepper, and serve with warm biscuits. Preparation time is 25 minutes and cook time is 20 minutes. The recipe yields 12 servings.
To make pork gravy, roast or sauté the pork to collect the pan drippings. Add the flour and simmer the mixture for three minutes. Whisk in pork stock a little at a time until the gravy thickens. Strain the gravy and serve with pork roast.
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