Sawmill Gravy Recipe

Butter: Provides a rich, creamy base for the gravy.

All-purpose flour: Used to thicken the gravy and create a smooth texture.

Milk: Adds creaminess and helps achieve the desired consistency.

Salt: Enhances the overall flavor of the gravy.

Black pepper: Adds a touch of heat and depth to the flavor.

When making sawmill gravy, it's crucial to whisk the flour into the butter thoroughly to avoid lumps. Cook the roux until it reaches a golden brown color, which ensures a rich, nutty flavor. Gradually adding the milk while constantly stirring helps achieve a smooth, creamy consistency. Seasoning with salt and black pepper at the end allows you to adjust the taste precisely.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative and has a similar fat content to butter.

• butter - Substitute with olive oil: Olive oil provides a healthier fat option and can create a slightly different but pleasant flavor profile.

• all-purpose flour - Substitute with cornstarch: Cornstarch is a gluten-free thickening agent that can be used in place of flour, though you may need to use less of it.

• all-purpose flour - Substitute with rice flour: Rice flour is another gluten-free option that can be used to thicken the gravy similarly to all-purpose flour.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used to achieve a similar consistency, though it may slightly alter the flavor.

• milk - Substitute with coconut milk: Coconut milk can be used for a creamier texture and adds a subtle coconut flavor, making it a good dairy-free option.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also darken the color of the gravy.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral content and flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile and a lighter color.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different flavor, so use it sparingly to avoid overpowering the gravy.

• Allow the sawmill gravy to cool completely before storing. This prevents condensation, which can make the gravy watery.

• Transfer the cooled gravy into an airtight container. For best results, use a container that fits the amount of gravy you have to minimize air exposure.

• Label the container with the date of preparation. This helps you keep track of its freshness.

• Store the container in the refrigerator if you plan to use the gravy within 3-4 days. Ensure the refrigerator is set to 40°F (4°C) or below.

• For longer storage, place the gravy in a freezer-safe container or heavy-duty freezer bag. Leave some space at the top as the gravy will expand when frozen.

• Label the freezer container with the date. The gravy can be stored in the freezer for up to 3 months.

• When ready to use, thaw the gravy in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the gravy in a saucepan over medium heat, stirring frequently to maintain a smooth consistency. If the gravy is too thick, add a splash of milk or broth to reach the desired consistency.

• Taste and adjust the seasoning with salt and black pepper as needed after reheating, as flavors can sometimes diminish during storage.

• For a quick fix, you can also reheat the gravy in the microwave. Use a microwave-safe dish, cover it loosely, and heat in short intervals, stirring in between to ensure even heating.

• Stovetop Method:

  1. Pour the sawmill gravy into a saucepan.
  2. Heat over low to medium heat, stirring frequently to prevent sticking.
  3. If the gravy is too thick, add a splash of milk or chicken broth to reach the desired consistency.
  4. Continue to stir until the gravy is heated through and smooth.

• Microwave Method:

  1. Transfer the sawmill gravy to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. If needed, add a bit of milk to thin the gravy and stir well.
  5. Continue heating in 30-second intervals, stirring each time, until the gravy is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the sawmill gravy in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent a skin from forming on top.
  4. Heat in the oven for about 15-20 minutes, stirring halfway through.
  5. If the gravy is too thick, stir in a little milk or chicken broth before serving.

• Double Boiler Method:

  1. Fill the bottom of a double boiler with water and bring it to a simmer.
  2. Place the sawmill gravy in the top part of the double boiler.
  3. Stir frequently to ensure even heating and to prevent the gravy from sticking.
  4. Heat until the gravy is warmed through, adding a bit of milk if it becomes too thick.

• Skillet: A flat-bottomed pan used for cooking the gravy over medium heat.

• Whisk: A tool used to blend the flour into the melted butter and to stir the milk continuously.

• Measuring cups: Used to measure the precise amount of butter, flour, and milk.

• Spatula: Useful for scraping the sides of the skillet to ensure all ingredients are well incorporated.

• Stove: The heat source for cooking the gravy.

• Salt shaker: For adding salt to taste.

• Pepper grinder: For adding freshly ground black pepper to taste.

Pre-measure ingredients: Measure out the butter, flour, and milk before you start cooking to streamline the process.

Use a whisk: A whisk helps blend the flour and butter quickly, preventing lumps and saving time.

Warm the milk: Slightly warm the milk before adding it to the roux to speed up the thickening process.

Season at the end: Add salt and pepper after the gravy has thickened to avoid adjusting seasoning multiple times.