Kitchen

[SharkE]

Or whatever your part of the country call it. 'Red eye' gravy.

I was eating at the RedRiver Steakhouse and they served this gravy and I got a pint to take home. I can make what we hicks (LOL) call

'milk gravy', but, this was really good and no lumps.

Making authentic milk gravy is a hard job. Whatever you add to thicken be it corn starch, flour, that blue jar stuff that you buy at the store and mix with water is time consuming and hard not to lump up.

So this gravy at the restaurant tasted 90% as good. So, I was at Sam's

and looking around and saw this 3 bag in a box stuff and said I bet that's what these restaurants use they're not going stand there and stir gravy for 15 minutes.  Went ahead and bought it easy to make lot of flour starch in  it I had to keep watering it down so it wouldn't be too thick, but, I bet that's what the restaurants use.

[Snowpuppy]

Careful, girl!

You might be labeled a heretic down there for using a mix from the grocer!

[sunshine45]

using WONDRA flour is a game changer when it comes to gravies.......absolutely no lumps.

there are other good milk gravies in packages and they are easy to kick them up a bit also and put your own personal touch on them.....i like the williams brand and the pioneer brand.

[deepwaterdotter]

This is my recipe for "Milk Gravy":

2 tbsp bacon grease

2 tbsp flour

1 tsp pepper

1/2 tsp salt

1 1/2 cups milk

Melt bacon grease in skillet.  Whisk in flour, pepper, and salt until bubbly.  Whisk in milk and boil until a little thickened.  

[Kachina624]

@SharkE    How did the stuff made from the mix taste compared to that you've toiled over? 

[SharkE]

---

@Snowpuppy wrote:

Careful, girl!

You might be labeled a heretic down there for using a mix from the grocer!

---

Yeah, but , after frying a whole chicken takes good 30 minutes then you leave in your chicken grease pour in the milk and then the Wondra or whatever and stand and stir slowly , so, it don't go all over the stove,splashing this is considerable easier especially for the young folk who don't know how to cook.

I'm getting old and tired I guess. Old grey mare ain't what she used to be

LOL

[SharkE]

It's pretty good, I like the chicken/bacon grease additive. The package is flour-e lot of flour starch in it I diluted it with lot of hot water.

Mine is still better hahahaha but, this is easier and taste pert nert as good no lumps in it.

[On It]

In a previous post we had a discussion how Southern cooks don't have a recipe. They show you how and you follow their directions. I thought I would try to explain how we make "Cream Gravy."

After frying chicken or chicken fried steak, drain the excess grease from the skillet.  The crusts and crumbs are left in the skillet with a small amount of the grease.  Sprinkle salt over the grease then add some flour. Keep heat on medium and stir with a dinner fork until the flour dissolves into the grease. If extra grease can be seen still floating, add more a little more flour and stir until grease is not excessive but flour is still somewhat fluid.  Turn heat to medium high and add milk stirring constantly with a fork.  If gravy starts to thicken too quickly, add more milk while continuously stirring. When gravy is thoroughly mixed, cook until it starts to thicken 2-3 minutes, never stop stirring. When it is the consistency you prefer remove from heat and serve immediately.

As for red-eye gravy we make it with coffee, not milk.

Ironically, at the beginning of the lockdown before I found Instacart, I ordered the Morrison's gravy from Sam's because it didn't require fresh milk like my homemade. It is really good served over fresh biscuits.

[chickenbutt]

I like a good country gravy but am pretty lazy these days.  Some time back I discovered a gravy packet (just add water) from Southeastern Mills Country Gravy.

This is, by far, the best I've ever tried.  You don't even need to add a grain of salt or anything to it and it's perfect.

I get it by the 12pack on Amazon.  I put them into Lock & Locks and store in the freezer so they stay good.

I'll never make it myself again, as long as I can get this brand mix.  

[software]

Red Eye gravy is not milk gravy

Use equal parts of fat & flour, let the flour cook a bit, add milk and stir.

The fat can be butter.

It's not rocket science

Pioneer Brand makes decent gravy packets.