Posted in Good Eatin'

Goood, Gravy!!

My dad’s side of the family are full bred southerners. You know, “Y’all want some iced tea”, kinda southerners, and, through the years I’ve heard the phrase “good gravy” a lot! But, never to actually describe the gravy? It was more of a way to not use the “Lord’s name in vain” or instead of using some unacceptable profanity. I guess the gravy was always good so there was no use saying how good the gravy was? :/

So, when I left home and decided I was going to make gravy, I thought, “how hard can it be?” I mean really, I’d never heard of anyone complaining about how hard it was to make gravy. Boy, was I wrong!! Gravy, it turns out, can have lumps in it! And those lumps are not easy to get rid of when they form in your gravy. Those little buggers make that gravy turn out HORRIBLE 🙁

With many tries and failures I have perfected the gravy and now I make it all the time. You can not be a good southerner without gravy. We put gravy on EVERYTHING! Rice, potatoes, grits, biscuits, noodles & meat.

So, if you would like to make some gooood gravy and skip the lumps keep reading, ’cause, I got your back….

Throw out those gravy packets…they are nasty!! This gravy is so easy to make…once you know the secret….you wanna know the secret? The secret is using the pan drippings, yep, pan drippings. If you are new to cooking, “pan drippings”, are what’s left in the pan after you fry something up, usually meat, but I have made gooood gravy with mushrooms too. In the method (this is a method, not a recipe) below I’m using meat, but I can tell you that mushrooms leave behind good “meaty” drippings also.

This first thing you’ll want to do is fry something up. These are chicken burgers
Then add in some butter. About 2 tablespoons..or more 😉
Next, 2 spoonfuls of flour. I’m not that big on measuring, so all I can tell you is there should be more butter than flour.
Whisk the flour, butter and drippings together. It should look like this. Let the flour cook in the butter. At this point it’s about what color you want your gravy. If you want it lighter in color don’t cook it as long…
If you want brown gravy cook it longer. At this point you will start whisking in either water or milk. I use both. I use about a cup of water, depending on how thick I want my gravy to be. Then, at the end I had a splash of milk (if you don’t want to use milk, I also use almond milk) to give it some creaminess.
Now, just add back in whatever you used to make your drippings. Let it soak up some of that gooood gravy and serve!

Here are a couple of the ingredients I use to make my gravy a bit more healthy…

Kerrygold Butter

Bob’s Red Mill Organic Flour


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3 thoughts on “Goood, Gravy!!

  1. Great tutorial! There is nothing in the world like a good gravy on food! And I say good gravy to avoid swearing! lol Of course old ladies with grand babies aren’t allowed to swear. I think it’s a law.

      1. My parents were not ones to swear. My mama made up a couple of words when she really needed a curse (char, I figured out when I was in my teens was her substitute for s**t). And Daddy only said, “Damn it, Helen!” when she cut herself cooking. It was less a swear than an expression of concern. So not swearing was easy when I was young. Although I admit I did some vocal calisthenics when my boys were little. Boys have a gift for making you want to say things you shouldn’t!
        They still laugh at me because I say “VERY bad words” instead of actually using the very bad words.

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