My country gravy always comes out brown instead of white. It still tastes good but it doesn't look the way it should. How fix? (I use a mix of bacon and sausage if that makes a difference)
My country gravy always comes out brown instead of white.
My country gravy always comes out brown instead of white. It still tastes good but it doesn't look the way it should. How fix? (I use a mix of bacon and sausage if that makes a difference)
Cram it up your mums country
if you want it white white then you should make it with butter or lard, flour and milk only and then add your browned sausage at the end
if you use drippings youre always gonna have a brown color
Wait so what's commonly thought of as "country gravy" is total bullshit? Because there's no way authentic gravy isn't using drippings, that's the entire rustic appeal (other than the cheapness of the ingredients)
white gravy is a sign that it was made using a store bought packet. country gravy or what is also known as sawmill gravy is brown. not only from sausage/bacon drippings but you toast the roux a bit
Probably because there's no real way to get enough fat out of the meat to make a solid roux without toasting it a bit. I let it render as long as I could without burning and still barely even saw the roux develop until I started adding milk to the mixture.
As I said, it was good anyway, just didn't know I was looking for the wrong coloration
breaking the chunks up even smaller helps quite a bit. I don’t let it toast forever, just long enough to smell nutty which is only a minute or two
I'll try this next time. I try to make it every few months along with biscuits from scratch. I jumped the gun on the biscuits this time and they came out under done but the flakey layering was there, which is an improvement from last time
big rip. I don’t use bacon grease anymore since the gravy’s flavor entirely comes from the fat. ironically the whataburger sausage they sell at Walmart makes the best gravy. you can add a little butter for more gravy but not too much. Even a little makes a lot of gravy
Thank me later
BASED BASED BASED!!!!!
I’ll try some of this. Does it have any sage in it by chance?
Maybe? They have a separate kind that specifically says sage that I've never tried so I'm guessing the others don't have as much, if any
Nice, I'll try that too. And I used butter this time also, about 1/4 of a stick to stop the bacon and sausage from sticking. I did notice an improvement in taste so I think you're on to something
protip you can literally just toast flour then use the toasted flour for instant roux with no waiting. or even add it directly to dishes
if the image in your head of sausage gravy is bright white, youve probably mostly had it in cheap breakfast restaurants where the majority of the time its just a bechamel with pre browned sausage stirred in
when you make it from scratch using pan drippings its off white to brown
Same thing as people thinking mayonnaise is supposed to be bright white
there’s nothing to fix. that’s the way it’s supposed to be
>t. live in the hollers
Ah I see you're a man of flavor as well.
pull up a chair, my friend
drain grease from meat first.
>Drain grease from meat first
That's the exact opposite way it's supposed to work
You're right, I was expecting Grandy's gravy
>That's the exact opposite way it's supposed to work
you've clearly never understood that "country" is a meme in cooking.
>preparing anything but brown gravy
bush league
>t. British or worse, continental
In Dixie, cream gravy pretty common, especially with breakfast
I like my gravy a nice pale grey color
would eat
Shit was cash. I tried making bread for the first time that day and it came out as mega biscuits, so instead of easying them I just went back to the store and got ground sausage and heavy cream and did gravy
Kudos anon, looks tasty
Thanks chief
Holy Moses
Just don't brown the sausage and use less and make a thicker, blonder roux
>Just don't brown the sausage
Where do I get the fat from the roux then, the bacon? So you're saying to cook sausage separately, make the gravy with bacon grease, and then add the sausage in at the end?
I'm not that anon
I would fry the sausage with a little water from a cold pan to get the lightest color sauce, first, then add butter to it once it's fully cooked and rendered but not browned and add the flour then to make a very blonde roux
Cold pan + ground meat + water is how you get a very loose consistency
mmm bicky and gricky thread
Kot tam some nice bicky and gricky itt, I have to whip up a batch this weekend now.
If you use a chicken sausage and add a little butter to make up some of the fat it stays a little paler
white flour, white milk, mixed by white hands. simple as.
OP Update: I chopped the sausage into finer pieces, rendered the fat at a lower temperature, and used half a stick of butter in the pan before rendering. The result was way more fat in the pan and perfect white gravy. Thank you for all your advice. It was delicious
anon gravy (not "country gravy") when made right is slightly brown. Surprised a yuppie is making it (presumably almost) right.
I'm from the south. I mean, if you consider Oklahoma the south. I would, they fought for the confederacy after all
I used bleached both times and got both white and brown so no, I don't think so. The deciding factor is if you brown your roux or not. Just have plenty of fat and add your flower in at a relatively low temp (I used medium on an electric stove)
https://en.m.wikipedia.org/wiki/Indian_Territory_in_the_American_Civil_War
?????
otherwise my b, I haven't been west of the mississippi and we don't get many of y'all here. I'm from Georgia. Lots of fags move here so I jumped to that conclusion.
>Most tribal leaders in Indian Territory aligned with the Confederacy.[2] A total of at least 7,860 Native Americans from the Indian Territory participated in the Confederate Army, as both officers and enlisted men;[3]
I don't get where the confusion is coming from.
No worries. I did use the term "country gravy" whereas most people in the south would just call it gravy but that was for the benefit of the many euro posters here
understood, please take this as recompense.
Love it
pon > cathead. prove me wrong.
does bleached flour have any affect to the final outcome?
my bacon gravy is usually a bit darker than sausage but they're both pretty dirty looking. I tend to really brown the meat so a bunch of stuff ends up stuck to the bottom that I end up scraping off and the brown color is probably from that plus reducing the milk.
>I tend to really brown the meat so a bunch of stuff ends up stuck to the bottom that I end up scraping off
Try cooking the meat at low temps. It takes a lot longer but I'm 100% convinced that's the trick to white gravy