Thursday, May 12, 2011
There’s nothing like homemade gravy to spice up your dinner, or should I say, supper--the preferred term here in the south. Some people are intimidated by gravy making. I used to be too, until I realized the secret was to add everything a little bit at a time, and stir, stir, stir.
Browned bits and a little grease left over from frying
1/4 cup flour
1.5 cups buttermilk
Salt and Pepper to taste
The first, and most important step, to making buttermilk gravy is that you need to have fried something first. It doesn’t matter what, as long as it is breaded, but I would recommend Fried Chicken, or better still, Chicken Fried Steak, something with which the gravy goes wonderfully.
After you have completed your fried item, remove most of the grease from the pan. The grease can be made up of Crisco, regular shortening, or even lard (which is what I use to fry chicken fried steaks). When you drain the grease, try to leave most of the little browned bits behind in the skillet. These are what will flavor your gravy.
Once the flour has browned, add your buttermilk a little at a time, and begin to stir or whisk vigorously.
Good Gravy to ya!