|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 4g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Southern cream gravy, also called country gravy or white gravy, is a light-colored pan sauce made from meat drippings, milk, and cream. Often, as in this recipe, bacon fat is used as the pan drippings. It's a quick gravy to make that just requires some careful attention.
This gravy is an essential ingredient in so many Southern dishes, and learning how to make it can only improve the dishes you serve it with. For example, it's traditional to serve with fried chicken or chicken fried steak, as well as biscuits for a down-home breakfast. You can use sausage or bacon drippings for the fat. If you'd like a thicker sawmill gravy, decrease the milk to about 1 1/2 cups.
Gather the ingredients.
Pour the drippings into a skillet.
Stir in the flour until well blended.
Cook over medium heat for 2 to 3 minutes, until bubbly.
Gradually add the milk and cream.
Boil until thick and smooth, stirring constantly. Season with salt and black pepper to taste.
- Add the milk in slowly, in 1/2-cup increments, and stir completely. If you add it too quickly, you run the risk of the sauce becoming too watery and having to add flour to thicken it back up again.
- If you don't have milk, you can use slightly thinned-out cream or half-and-half.
- Feel free to play with the proportions of milk and cream if you would prefer a gravy that's a little thicker or thinner.
- If need be, you can use butter instead of pan drippings in equal proportions. If so, use unsalted butter or simply reduce the salt in the sauce if you're using salted butter.
How to Store and Freeze Southern Cream Gravy
- You can make this gravy a day or so ahead of time if you like. Reheat it in a saucepan over low heat and add a little bit of milk if the gravy has thickened up. (This same advice applies to leftover sauce, which will keep in an airtight container for a few days in the fridge.)
- Cream gravy will separate if frozen and then reheated, so it's not the best candidate for freezing.
What's the difference between brown gravy and cream gravy?
Although both types of gravy begin with meat fat, their differences in color (and taste) are due to the other ingredients added. Brown gravy is made with water or broth, while cream gravy includes milk and sometimes cream, giving it that white color and creamy texture and flavor.