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How to Make Country Gravy

In this video, you’ll see how Chef John makes stick-to-the-ribs country gravy. It’s a milk gravy starring breakfast sausage and bacon. You’ll also see how to make a simple roux. Could there be a more flavorful gravy? The answer is no. And it’s so incredibly simple to make, too. Watch the video, then get the recipe for Chef John's Country Gravy. Serve it over biscuits, of course, or country fried steak, or fried chicken. And top it with chopped green onions and maybe a sprinkle of cayenne.

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Comments21

  • Dot

Lighten up people. It's just a recipe:)

  • BernBento

Carol Nowlin, I find your comment "only Yankees" to be condescending and offensive. I hate when people say "I'm offended", but I'm tired of Southerners thinking they are somehow special compared to "northerners". If you must label people, don't be so snobby. If I wanted to be offensive, I might call southerners HICKS or Confederates. The civil war ended a long time ago, and oh, by the way, WE won. To the victor go the spoils, so with your way of thinking I should be able to use all sorts of slang to describe your narrow-mindedness. But nobody should paint anyone with the same broad brush. There is absolutely nothing wrong with adding flour to the meat and fat to make a roux. To each his own. These recipes are shown as different things to try, if you don't like it, don't try it. But please keep your labels to yourself.

  • Karen Vaughn-Davis

Some of us in the South make Tomato Gravy and eat it with of all strange things: Cantaloupe and biscuits. Make it using the bacon drippings and then mix in the roux and pour in a can of crushed tomatoes.