Sawmill Gravy Recipe

All-purpose flour: This is used to thicken the gravy and give it a smooth texture.

Milk: Provides the creamy base for the gravy.

Butter: Adds richness and helps to create the roux.

Salt: Enhances the overall flavor of the gravy.

Black pepper: Adds a bit of spice and depth to the flavor.

To ensure a smooth gravy, make sure to whisk the flour and butter mixture continuously until it reaches a golden brown color. This step is crucial as it helps eliminate any raw flour taste and creates a rich, nutty flavor base. When adding the milk, do so gradually while whisking constantly to prevent lumps from forming. If the gravy becomes too thick, you can always thin it out with a bit more milk until you reach the desired consistency.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and will give a similar consistency to the gravy.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk provides a similar creamy texture and is a good option for those who are lactose intolerant.

• butter - Substitute with margarine: Margarine can be used in place of butter and will provide a similar flavor and texture.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor and a bit of umami, enhancing the overall taste of the gravy.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness and is a good alternative if you want to avoid the black specks in the gravy.

• Allow the sawmill gravy to cool to room temperature before storing. This prevents condensation, which can make the gravy watery.
• Transfer the cooled gravy into an airtight container. Glass containers with tight-fitting lids work best to maintain freshness.
• Label the container with the date of preparation. This helps you keep track of how long the gravy has been stored.
• Store the container in the refrigerator if you plan to use the gravy within 3-4 days. The cold temperature will keep it fresh and safe to eat.
• For longer storage, consider freezing the gravy. Pour the cooled gravy into a freezer-safe container or a resealable plastic bag. Leave some space at the top to allow for expansion as the gravy freezes.
• Label the container or bag with the date and contents. This ensures you know what’s inside and when it was made.
• Place the container or bag flat in the freezer. This helps the gravy freeze evenly and makes it easier to stack or store.
• When ready to use, thaw the gravy in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.
• Reheat the thawed gravy in a saucepan over medium heat. Stir frequently to prevent it from sticking to the pan and to ensure even heating.
• If the gravy appears too thick after reheating, add a splash of milk or chicken broth to reach the desired consistency. Stir well to incorporate the liquid.
• Taste and adjust the seasoning with salt and black pepper if needed. This ensures the gravy is flavorful and ready to serve.

• Stovetop Method:

  1. Pour the sawmill gravy into a saucepan.
  2. Heat over medium-low, 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 heat until the gravy is warmed through, about 5-7 minutes.

• Microwave Method:

  1. Transfer the gravy to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power in 30-second intervals, stirring in between to ensure even heating.
  4. Add a bit of milk or water if the gravy becomes too thick.
  5. Continue until the gravy is hot, usually 1-2 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the gravy into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 15-20 minutes, stirring halfway through.
  5. If needed, add a splash of milk to adjust the consistency before serving.

• Double Boiler Method:

  1. Fill the bottom of a double boiler with water and bring to a simmer.
  2. Place the gravy in the top part of the double boiler.
  3. Stir occasionally to ensure even heating.
  4. Heat until the gravy is warmed through, adding a bit of milk if it thickens too much.

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

• Whisk: Essential for blending the flour into the butter and for gradually incorporating the milk to avoid lumps.

• Measuring cups: Used to measure the milk and flour accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Spatula: Useful for stirring the gravy as it thickens and for scraping the sides of the skillet.

• Stove: Provides the heat source needed to melt the butter and cook the gravy.

• Serving spoon: Used to serve the finished gravy.

Pre-measure ingredients: Measure out flour, milk, butter, salt, and pepper before starting to save time during cooking.

Use a whisk: A whisk helps blend the flour and milk smoothly, preventing lumps and speeding up the process.

Heat milk: Slightly warm the milk before adding it to the roux to help it incorporate faster and thicken more quickly.

Prep your skillet: Use a non-stick skillet to make cleanup easier and prevent the gravy from sticking.

Batch cooking: Double the recipe and freeze extra gravy for a quick reheat on busy days.