Sawmill Gravy Recipe

All-purpose flour: This is used to thicken the gravy and give it a smooth texture.

Milk: The liquid base for the gravy, providing creaminess and richness.

Salt: Enhances the overall flavor of the gravy.

Black pepper: Adds a bit of spice and depth to the flavor profile.

Butter: Used as the fat component to create the roux, which thickens the gravy.

When making gravy, it's crucial to whisk the flour and butter mixture continuously to prevent any lumps from forming. This process, known as making a roux, ensures a smooth and velvety texture. Additionally, when adding the milk, do so gradually and keep whisking to maintain a consistent blend. This technique helps in achieving a perfectly thickened sawmill gravy that coats your biscuits beautifully.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and will create a similar consistency to flour-based gravy.

• all-purpose flour - Substitute with rice flour: Rice flour is a gluten-free alternative that will also thicken the gravy effectively.

• milk - Substitute with unsweetened almond milk: Almond milk provides a dairy-free option while maintaining a creamy texture.

• milk - Substitute with chicken broth: Chicken broth can be used for a savory flavor, though it will result in a thinner consistency.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different taste.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative and will provide a similar texture and flavor.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and will add a slightly different but pleasant flavor to the gravy.

• Allow the sawmill gravy to cool to room temperature before storing. This prevents condensation from forming, which can make the gravy watery.

• Transfer the cooled gravy to an airtight container. This helps maintain its freshness and prevents it from absorbing any unwanted odors from the refrigerator.

• Store the container in the refrigerator for up to 3-4 days. If you plan to keep it longer, freezing is a better option.

• For freezing, pour the gravy into a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top as the gravy will expand when frozen.

• Label the container or bag with the date to keep track of its freshness. Frozen sawmill gravy can last up to 2-3 months.

• When ready to use, thaw the gravy in the refrigerator overnight. This slow thawing process helps maintain its texture and flavor.

• Reheat the gravy in a saucepan over low heat, stirring occasionally. If the gravy is too thick, add a splash of milk or broth to reach the desired consistency.

• Avoid reheating sawmill gravy in the microwave, as it can cause uneven heating and may alter the texture.

• Stovetop Method:

  1. Place the leftover sawmill gravy in a saucepan.
  2. Heat over medium-low heat, stirring occasionally.
  3. If the gravy is too thick, add a splash of milk or chicken broth to reach the desired consistency.
  4. Continue to stir until the gravy is heated through and smooth.

• Microwave Method:

  1. Transfer the gravy to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap.
  3. Heat on medium power in 30-second intervals, stirring in between each interval.
  4. Add a bit of milk or water if the gravy becomes too thick.
  5. Continue heating and stirring until the gravy is hot and smooth.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the gravy into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent a skin from forming.
  4. Heat in the oven for about 15-20 minutes, stirring halfway through.
  5. If needed, add a splash of milk or broth to adjust the consistency.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the gravy in the top pot.
  3. Stir occasionally, allowing the gentle heat to warm the gravy evenly.
  4. Add a bit of milk or cream if the gravy is too thick.
  5. Continue to heat until the gravy is hot and smooth.

• Skillet: A flat-bottomed pan used for cooking the gravy over medium heat.

• Whisk: A tool used to blend ingredients smoothly and to incorporate air into the mixture.

• Measuring cups: Used to measure the exact amount of flour, milk, and butter required for the recipe.

• Measuring spoons: Used to measure the precise amounts of salt and black pepper.

• Spatula: Useful for scraping down the sides of the skillet to ensure all ingredients are well incorporated.

• Stove: The heat source for cooking the gravy.

• Serving spoon: Used to ladle the finished gravy over biscuits.

• Biscuits: The base over which the gravy is served.

Pre-measure ingredients: Measure out flour, milk, salt, pepper, and butter before starting to streamline the process.

Use a whisk: A whisk helps blend the flour and milk smoothly, preventing lumps and saving time.

Warm the milk: Slightly warm the milk before adding it to the skillet to speed up the thickening process.

Prep biscuits in advance: Have your biscuits ready to go so you can serve the gravy immediately.

Clean as you go: Clean utensils and surfaces while the gravy cooks to save time on cleanup.