Sawmill Gravy Recipe

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

Milk: The liquid base that makes the gravy creamy and rich.

Butter: Adds a rich, buttery flavor and helps to create the roux.

Salt: Enhances the overall flavor of the gravy.

Black pepper: Adds a touch of spice and depth to the gravy.

When making sawmill gravy, it's crucial to whisk the flour into the butter thoroughly to create a smooth roux. This step ensures that the gravy will thicken evenly without any lumps. Additionally, make sure the milk is added gradually and whisked constantly to maintain a creamy texture.

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

• all-purpose flour - Substitute with rice flour: Rice flour is a gluten-free option that can also thicken the gravy effectively.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk provides a dairy-free alternative while maintaining a similar consistency.

• milk - Substitute with chicken broth: Chicken broth can be used for a savory flavor, though it will change the taste profile slightly.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter, providing a similar texture and flavor.

• butter - Substitute with olive oil: Olive oil is a healthier fat option that can be used to create a roux for the gravy.

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

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, offering a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the gravy.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit more heat and a different flavor profile to 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. For best results, use a container that minimizes air space to reduce the risk of freezer burn.
• Label the container with the date of preparation. This helps you keep track of freshness and ensures you use the gravy within a safe timeframe.
• Store the gravy in the refrigerator if you plan to use it within 3-4 days. This keeps the butter and milk fresh and safe to consume.
• For longer storage, place the container in the freezer. Sawmill gravy can be frozen for up to 3 months without significant loss of quality.
• When ready to use, thaw the gravy in the refrigerator overnight. This gradual thawing helps maintain the gravy's texture and flavor.
• Reheat the gravy gently on the stovetop over low heat, stirring frequently. If the gravy is too thick, add a splash of milk or chicken broth to reach the desired consistency.
• Avoid microwaving the gravy directly from frozen, as this can cause uneven heating and potentially alter the texture.

• Stovetop Method:

  1. Pour the sawmill gravy into a saucepan.
  2. Heat over medium-low heat, stirring frequently to prevent sticking.
  3. Add a splash of milk or cream if the gravy is too thick, stirring until it reaches the desired consistency.
  4. Continue to heat until the gravy is warmed through, about 5-7 minutes.

• 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.
  4. Stir the gravy well, then continue to heat in 30-second intervals, stirring after each, until the gravy is hot and smooth.

• 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.
  4. Heat in the oven for about 15-20 minutes, stirring halfway through.
  5. If the gravy becomes too thick, stir in a bit of milk or broth to reach the desired consistency.

• 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 occasionally, heating until the gravy is warmed through, about 10-15 minutes.
  4. Add a splash of milk if needed to adjust the consistency.

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

• Whisk: A utensil used to blend ingredients smoothly and to incorporate air into the mixture.

• Measuring cups: Tools used to measure the exact amount of flour, milk, and butter needed for the recipe.

• Measuring spoons: Tools used to measure the precise amounts of salt and black pepper.

• Spatula: A tool used to stir and scrape the sides of the skillet to ensure even cooking.

• Stove: The appliance used to provide the heat source for cooking the gravy.

• Mixing bowl: A bowl used to hold and mix the ingredients before adding them to the skillet.

• Ladle: A tool used to serve the gravy once it is cooked and thickened.

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

Use a whisk: A whisk helps blend the flour and butter smoothly, preventing lumps when you add the milk.

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

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

Season last: Add salt and pepper at the end to adjust the flavor without over-seasoning.