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Chrissy's Secret To Amazing Country Gravy 4 Variations and Vegetarian Options Included

This gravy can be used on so many dishes, for example biscuits and gravy, fully loaded full mess, chicken fried steak, meatloaf, Sh*t on a shingle, breakfast burritos, mashed potatoes, fried potatoes, egg noodles, and many many more dishes, if you can think it up it will probably taste good with this style gravy over it!

I am listing the basic method to make this gravy, and a secret anyone can use if they have problems with their gravy ever being lumpy. 

The Basics

The basic needs for a good gravy is a base flavor a meat, fat or base ingredient for the flour to adhere to. In the south they like to use a couple teaspoons of bacon grease or lard. Yes this is yummy and gives an amazing flavor, but some people prefer to take a more healthy approach. So I found that by just cooking either ground sausage, chopped bacon, potatoes, eggs, chopped portabella mushrooms or your favorite style burger also works. 

For a more savory dinner style gravy add 2 Tablespoons of vegetable, chicken, pork or beef bouillon, with chicken, pork, chopped portabella mushroom, or beef as your base meat ingredient , then follow the rest of the basic method below.

Your gravy will thicken as it cools and it is removed from the heat. If it gets too thick, simply slowly add a little more milk, about 1/4 cup at a time and stir until fully incorporated and desired thickness.


Basic Gravy, it starts with a base and by simply seasoning the base ingredient what ever your choice may be listed above, season it with 1/2 teaspoon of Sage (Thyme optional) , 1/4 cup of flour, 1/4 teaspoon corn starch, Salt and pepper to taste. Mix all the dry ingredients into your meat until it is all coated over your cooked meat. 

Next add either regular milk or canned milk according to your flavor preference. Roughly 3 cups of milk. 

slow simmer and no need to whisk, since your tightening or thickening agent is absorbed into your meat it will slowly release and create gravy as the milk starts to boil. Just frequently stir until your gravy starts getting thick. Once you shut the heat off the gravy will tighten up still a little more, and you may need to add a little more milk if it gets too thick. 


Smooth Gravy
If you choose not to use meat, then start your gravy with 3 tablespoons of unsalted butter or a couple tablespoons of bacon grease or lard, and melt in a low heated skillet. Next add your 1/4 cup of flour and mix or whisk it into your melted butter until it resembles a smooth paste. Next slowly add your 3-4 cups of milk or canned milk, whisking constantly. Once your gravy is thick add your salt, pepper, sage, and if you like it spicy add hot sauce or pepper flakes. That is it!


Potato Gravy! Yep! 
In butter or oil fry up your country fried potatoes and cook on high heat, until golden brown and cooked completely and fork tender. In a separate bowl mix your flour, 1/4 teaspoon corn starch, 1/2 Tablespoon of sage, season salt and pepper with a fork until completely mixed.  If wanting it spicy add your pepper flakes or hot sauce to your potatoes now. Then sprinkle over your fried potatoes the dry mixture from your bowl. Stir until the dry ingredients are coating the potatoes. Slowly add your 3 cups of milk or canned milk, cover and simmer stirring frequently until thickened. Taste again and add more salt or pepper to taste. 


Fully Loaded Gravy! Perfect for breakfast burritos or breakfast bowls. 

Start by cooking 4 strips of bacon, remove from the pan, in the same pan add your potatoes, and when they are just about fully cooked add your other meat or base ingredient, and any additional items like mushrooms. 

Mix in a separate bowl mix your flour, 1/4 teaspoon corn starch, 1/2 Tablespoon of sage, season salt and pepper with a fork until completely mixed.  If wanting it spicy add your pepper flakes or hot sauce to your skillet now. In a large bowl or measuring cup whisk 4-6 eggs and slowly pour over the cooked items in your skillet. Add your chopped bacon back into your pan. Continuously fold your contents in your skillet on medium heat until eggs are cooked. When your eggs are completely cooked, sprinkle your dry mixture over the entire contents inside your skillet slowly while stirring and fold your ingredients until the flour mixture is completely coating your skillet ingredients. Once that is complete, slowly add your milk and keep folding until it thickens into a gravy substance. Add your favorite shredded cheese and fold it in into a breakfast burrito, or ladle it over biscuits, or toast, or simply make a breakfast bowl with a side of sliced bacon strips for an amazing fully loaded breakfast!

The secret is not adding flour after you add your liquid! Add it before you add your liquid! Let it adhere to your base ingredients or fat used then you add your liquid slowly after your gravy base or culinary term roux. If your not using meat or portabella mushrooms for a smooth gravy whisk vigorously and constantly until thickening starts the gravy will tighten up as it cools!   

I hope this helped you with getting down with the "gravy making." 

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