🥄 Homestyle Gravies – Comfort Food Classics
🤍 Country (Sawmill) Gravy
Creamy, peppery, Southern soul food.
Best on: Biscuits, chicken-fried steak, mashed potatoes
Base: Butter or sausage drippings + flour + milk
Flavor tip: Lots of black pepper, a pinch of salt, slow simmer
🥓 Sausage Gravy
Rich, meaty, and filling.
Best on: Biscuits, breakfast bowls
Base: Breakfast sausage fat + flour + milk
Flavor tip: Don’t drain the fat; cook the flour before adding milk
🟤 Brown Gravy
Deep, savory, and classic.
Best on: Meatloaf, mashed potatoes, pot roast
Base: Pan drippings or butter + flour + beef broth
Flavor tip: A splash of Worcestershire or onion powder boosts depth
🍗 Chicken Gravy
Smooth, cozy, and underrated.
Best on: Fried chicken, rice, stuffing
Base: Butter or drippings + flour + chicken broth
Flavor tip: A little garlic powder + black pepper goes a long way
🦃 Turkey Gravy
Holiday nostalgia in a ladle.
Best on: Turkey, mashed potatoes, dressing
Base: Turkey drippings + flour + broth
Flavor tip: Deglaze the pan well—those brown bits are gold
🧅 Onion Gravy
Savory-sweet and rich.
Best on: Salisbury steak, bangers & mash
Base: Caramelized onions + butter + beef broth
Flavor tip: Low and slow onions = deep flavor
🍄 Mushroom Gravy
Earthy and comforting.
Best on: Pork chops, chicken, mashed potatoes
Base: Butter + mushrooms + flour + broth or cream
Flavor tip: Let mushrooms brown before adding liquid
Old-School Gravy Rules (Passed Down for a Reason)
-
Fat + flour first, always cook the flour
-
Add liquid slowly, whisking
-
Simmer to thicken, don’t rush
-
Taste last — seasoning changes as it reduces
If you want, I can:
-
Write one master gravy formula you can memorize
-
Give you quick 10-minute gravies
-
Do no-drippings emergency gravies
-
Or recreate a grandma-style recipe you remember
Pull up a chair—I’ve got a ladle ready 🥄💛