North American Gravy 3 Ways

These three gravy recipes are only the tip of the iceberg of different gravies in the US and Canada, never mind the rest of the world. Each begins with a flour and fat (butter or oil) to create a roux that thickens a liquid (milk, broth, water) and then is flavored with herbs and spices. The recipes below are all easy to make and marry well with all kinds of foods.

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Course: Breakfast, Brunch, Sauce, Snack

Cuisine: American, Canada, North American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Author: My Hungry Traveler

Equipment

Medium saucepan
Wooden spoon and whisk

Ingredients

I. Brown Gravy

4 tbsp Cornstarch, dissolved in 3 tbsp water
8 tbsp Butter, unsalted
⅓ cup All-purpose flour
3 cups Beef bone broth
2 cups Chicken bone broth
Salt and ground black pepper to taste

II. White Gravy

¼ cup Vegetable oil
¼ cup All-purpose flour
2½ cups Whole milk
1 tbsp Black pepper, coarsely ground

III. White Sausage Gravy

12 oz Bulk breakfast sausage (homemade or store bought)
2 tbsp Butter
¼ cup All-purpose flour
2 cups Whole milk
⅛ tsp Dried sage
1 pinch Crushed red pepper flakes
Salt and ground black pepper to taste

US Customary - Metric

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Instructions

I. Brown Gravy

Melt butter in a saucepan over medium heat. Add flour and cook, stirring with a wooden spoon until the mixture turns golden brown, about 5 minutes.
Wisk in beef and chicken stocks and bring to a boil. Stir in ½ of the cornstarch mixture and simmer for about 1 minute to thicken slightly. Whisk in cornstarch mixture a little at a time until gravy reaches desired thickness. Salt and pepper to taste.

II. White Gravy

Heat oil in a saucepan over medium-high heat. Add flour and whisk until mixture turns light brown, about 1 minute.
Slowly whisk in milk. Add pepper and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until slightly thickened, about 4 minutes. Remove from heat and adjust seasonings.

III. Sawmill Sausage Gravy

Place sausage in a saucepan over medium-high heat. Break sausage apart with a wooden spoon and cook until sausage is browned and cooked through. Transfer sausage to a paper towel lined plate with a slotted spoon.
Add butter to drippings left in the saucepan. Pour flour into saucepan and cook, whisking constantly, until mixture turns light brown, about 1 minute. Slowly whisk in milk and bring to a boil. Reduce heat to medium-low and cook until slightly thickened, about 4 minutes.
Stir in sage, crushed red pepper flakes, and add sausage back into gravy. Remove from heat and adjust seasonings. Serve hot.

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