Good Gravy!

Gravy is the quintessential icing on the cake. Southern cooks, ever the example of the more is more philosophy; never miss an opportunity to guild the lily. Here are four gravy mainstays in the southern kitchen. The first two give approximate measurements as much will depend on 'what's cookin', but if you follow the steps and experiment a little on your own, you will not be disappointed.

Cream Gravy

Cream gravy is the real workhorse of gravies. It is the perfect compliment to mashed potatoes and fried chicken, biscuits, or hash browns, but it is absolutely de rigueur when serving Chicken-fried steak.

Ingredients:

2 to 3 Tbsp of butter, pan drippings, vegetable oil

About ¼ cup flour

Approximately 2 cups of milk

Salt and pepper to taste

If using pan drippings, remove meat and leave at least enough grease to cover bottom of pan. If using butter, margarine or vegetable oil add 2 Tbsp to pan over medium heat. It is important to keep the skillet hot. Add flour and using the back of a large spoon, mix flour into drippings forming a paste. The longer this paste is cooked, the darker the color. This is a personal preference but don't burn it! No one wants black, cream gravy. While pan is very hot, add milk all at once. Continue stirring without reducing heat, using the back of spoon to smooth any lumps of flour. As gravy begins to simmer, scrape down sides of pan and cook down, stirring constantly, until desired thickness is achieved. Remove from heat and add salt and pepper to taste. Makes about 2 cups more or less.

Note: When I was taught this recipe as a child, I was told to quickly add enough milk, pouring until the "sizzle" stopped. Like I said, these are approximate measurements!

Sausage Gravy: Prepare about 8 oz of ground sausage, cooking thoroughly and breaking up large pieces just as you would ground meat. Do not drain. Add flour just as described above and dredging sausage completely eliminating any flour lumps. Add milk and cook as for cream gravy.

Red-eye Gravy

Red-eye gravy is very thin, more like an au jus, but the flavor is hardy. It starts with smoky, country ham and is also frequently served with grits. It is super easy to make and a fine way to spruce up even an inexpensive ham.