1. In Texas, what is the correct topping for mashed potatoes?
2. In Texas, what is the correct topping for biscuits, besides butter, honey or jam?
3. In Texas, what is the correct topping for chicken fried steak?
4. In Texas, what is the correct topping for any other piece of meat, fish or sausage and/or any other vegetable?
5. What did my great-grandmother Blanche feed her dog, Rover?
Did you answer “cream gravy” for all five questions? Fantastic, here’s a gold star! Otherwise, let me explain.
While chili gravy is the essence of Tex-Mex, one of the hallmarks of Tex-Tex is cream gravy. This thick, peppery and creamy sauce is poured over everything, as you can see by the above questions. It’s a simple concoction, made with pan drippings, flour, milk and cracked black pepper. But while it may appear plain, it’s infinitely delicious. Sometimes it goes by the name country gravy or white gravy, but in Texas we always call it cream gravy. Or better yet—just gravy because in Texas there really is no other kind.
The history of cream gravy goes back hundreds of years with its origins springing from limited means. People didn’t have the ingredients to make complex meat-stock gravies, but there was always flour, milk and pepper on hand to add to the pan drippings. Not only did my great-grandmothers make the stuff but they probably learned how to make it from their mothers. My grandma tells me they ate it all the time, pouring it over everything as it was a great way to stretch a meal during the Depression. And apparently my great-grandma Blanche even whipped up batches from her bottomless can of bacon grease to feed her dog.
As you can see, my family has a long history with cream gravy. And while I have always loved it, I never thought it was unique because it was always both expected and available. I remember the first time, however, I ordered mashed potatoes outside the state. I asked for extra gravy, which they generously provided, but what they served me wasn’t white, it was brown. I was horrified. “What’s this?” I asked. “It’s gravy,” my server replied. Well, it may have been gravy, but it wasn’t the right kind of gravy.
(Note: Not all cream gravy is pure white. Mine always turns out slightly off white, as you can see in the photos. That’s because of the dark color of my pan drippings and I use King Arthur’s White Whole-Wheat Flour, which isn’t very white, it’s more beige. But I digress.)
It’s still impossible to find cream gravy at restaurants in the Northeast. And I even had a hard time convincing a restaurant in Alabama (of all places!) last year to serve me cream gravy instead of brown gravy. Since cream gravy is rooted in a time when people didn’t have a lot, I bet brown gravy is perceived as a fancy rich-man’s food. But if it comes from a jar or a can as it so often does, brown gravy is not any improvement on the sublime simplicity of cream gravy.
To craft cream gravy is a cinch. I watched my mother prepare it all my life, so it’s just one of those things you know how to do without thinking about precise measurements and such. But if you’ve never made it I will provide you with guidance and a recipe. It’s best cooked with pan drippings, but you can do it from scratch with either vegetable oil or bacon grease. And while cracked black pepper is the traditional seasoning, you can tart it up with chipotles, jalapenos, cayenne or chile powder.
Now, if you’re looking for a vehicle for your gravy, watch this space. To celebrate Texas Independence Day on March 2nd, later this week I’ll talk about our state dish, chicken fried steak—always best served swimming in cream gravy. Until then, you can try it on your potatoes, your biscuits, your rice or anything else you want to drown in peppery, creamy delight. And heck, if for some bizarre reason you decide you don’t like it, you can do as Grandma Blanche and feed it to your dog.
Cream gravy
Servings 4
Author Lisa Fain
Ingredients
- 2 tablespoons pan drippings, bacon grease, or vegetable oil
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
Instructions
Combine the fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a roux is formed.
Add milk slowly to the skillet, and mix with roux using either a whisk or wooden spoon (be sure and press out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. Add the pepper and salt then taste and adjust seasonings.
If the gravy is too thick, you can thin it by adding either more milk or water a tablespoon at a time. Goes great with mashed potatoes, fried chicken, biscuits, chicken fried steak, grits, vegetables, rice or anything else you can imagine.
FAQs
It's a simple concoction, made with pan drippings, flour, milk and cracked black pepper. But while it may appear plain, it's infinitely delicious. Sometimes it goes by the name country gravy or white gravy, but in Texas we always call it cream gravy.
What's the difference between cream gravy and brown gravy? ›
It turns out, the biggest difference between the two is brown gravy is broth-based, while white gravy typically has a milk or cream base. Garcia said both types usually have flour or cornstarch for thickening and they both contain some sort of “fat or meat drippings.”
Is it better to make gravy with flour or cornstarch? ›
Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.
What is the formula for gravy? ›
A traditional roux uses roughly an equal amount of flour and fat, but gravies often call for a bit more flour than that, to ensure the gravy is thick enough. (The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.)
Why does my cream gravy taste like flour? ›
Your gravy might taste doughy or chalky if you didn't cook the flour enough when making your roux. You'll want to cook the flour for at least five minutes, until it smells nutty and begins to turn light brown. But if you don't notice until it's too late and you've already added your broth, bring the gravy to a simmer.
What is the difference between cream sauce and gravy? ›
A cream sauce is a “mother sauce” that provides the base for a lot of combinations in preparing foods such as macaroni and cheese, cream soups and sauces. For meat gravies, natural drippings are essential for a tasty final product. Drippings combined with a quality stock are another good base to gravy or sauce.
Can I substitute sour cream for heavy cream in gravy? ›
These three ingredients can be used in place of heavy cream with a one-to-one substitution with just a few caveats. Sour cream will add tanginess to your dish, and if you use it for soups or other hot dishes, it's best to add it in at the end to avoid curdling.
Can you use milk instead of cream in gravy? ›
You can use. But make sure you boil it first and never add chilled milk to boiling sauce directly. It can curdle. Use full fat milk for thickness and creaminess.
What is a Southern gravy called? ›
Red-eye gravy is a gravy made from the drippings of ham fried in a skillet or frying pan. The pan is deglazed with coffee, giving the gravy its name, and uses no thickening agent. This gravy is a staple of Southern United States cuisine and is usually served over ham, grits or biscuits.
What to add to gravy to make it taste better? ›
Add an umami-rich condiment.
Just as you might add condiments like soy sauce, miso paste, Worcestershire sauce, or even a splash of sherry or cider vinegar to your favorite gravy recipe, incorporate them into store-bought gravy for a more complex flavor.
Similar to flour, cornstarch is another ingredient that can be used to make gravy thicker. With cornstarch, making a slurry is also an option, but with 1 tablespoon of cornstarch whisked into cold water. Again, you'll want to add the slurry in increments so you don't over-thicken the gravy.
Is it better to make gravy with all-purpose flour or self rising flour? ›
Self-rising or all-purpose flour can both work in making gravy. Self-rising flour contains rising agents, which is more important for baking purposes. These aren't essential in gravy making as it doesn't need leavening.
What is it called when you mix flour and water for gravy? ›
I often make a roux instead of a slurry when making gravy. A roux contains equal amounts of flour and fat (instead of being made with flour and liquid). A roux is generally browned or cooked and then the liquid is added to the roux to thicken it (as opposed to the other way around with a slurry).
What is American white gravy made of? ›
This basic sauce is prepared with ingredients you likely already have on hand: butter, flour, milk, salt, and pepper. For a bit of heat, a pinch of cayenne can be added as well.
What is a substitute for heavy cream in gravy? ›
To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.
Is heavy cream and gravy whipping cream the same? ›
The main difference between the two is their fat content. Heavy cream has slightly more fat than whipping cream. Otherwise, they are nutritionally very similar. You can use them interchangeably in recipes without affecting the taste, although they may lead to different consistencies.
What is milk gravy made of? ›
Place milk, butter, salt and pepper in a small sauce pan , bring to a simmer over medium heat. As milk starts to simmer whisk cornstarch and water into a slurry. Add this to milk, it should thicken almost immediately. Serve over biscuits, fries, or potato pancakes.
