This gluten free country gravy or white gravy, is made without flour and is perfect to top many Southern classics.
Country gravy, also known as white gravy, is popular in the South.
It is served over classic Southern dishes as chicken fried steak and chicken fried chicken.
Typically, the best way to make this sauce is to use a roux.
A roux is equal parts flour and fat cooked together until it reaches a specific color.
Rouxs have been used in French cooking for hundreds of years to thicken sauce.
The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired color.
A roux can be white is used for white sauce, blond for classic gravies, or brown is used in gumbo and jambalaya.
The lighter the roux the more thickening power it has.
Once the roux is the desired color liquids like stock are added.
The reason a roux ideal for gravies and sauces is because it doesn’t clump the way just adding flour to liquid does.
However, since a roux is not gluten free we are going to use a slurry.
WHAT IS A SLURRY
Slurries are commonly used in Asian cooking and Chinese-American cuisine. It is used to make sauces needed for recipes like Beef Broccoli and Pepper Steak.
A slurry, like a roux, is used to thicken gravies, sauces, stews, and soups. However, unlike a roux it is added at the end of the recipe.
It is a combination between corn starch or potato starch and water and provides a silky texture.
While it is less common, slurries can be made out of flour.
WHITE GRAVY VS BROWN GRAVY
White gravy and brown gravy are just what they sound like. White gravy is white and brown gravy is brown.
However, what gives them their colors also makes a big difference in their flavor profiles.
White gravy is made with milk or water so it keeps the natural color of the flour.
Brown gravy is made from beef stock and is often served over mashed potatoes or dishes like loco moco.
Traditional gravy regular table gravy can be a brown gravy, but is usually made with whatever drippings and stock of whatever it’s being served with.
So, brown gravy should be served with beef rather than thicken or turkey. However, there aren’t any strict rules about these things.
CAN IT BE MADE AHEAD OF TIME?
Yes. You can make this gravy a day or two before and simply reheat it shortly before you’re ready to serve.
Let sauce cool completely, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
HOW TO STORE
Once the gravy has cooled, place it in an air tight container. Keep up to 5 days in the refrigerator.
HOW TO FREEZE
Once the gravy has cooled, place it in an air tight container or a resealable freezer bag.
You can freeze gravy for up to 5 months. After that, it is still safe to eat but the quality begins to degrade.
How to Reheat
Gravy will thicken as it cools. When you reheat it out with additional milk until it is smooth and reaches your desired consistency again.