White Pepper Gravy ~ Vegan Recipe ~ This Wife Cooks™ (2024)

FAQs

What is the difference between white gravy and country gravy? ›

There is no difference. In the South, country gravy and white gravy are used interchangeably and both for the same type of thick, creamy gravy made with butter, flour, and milk. You may also hear these gravies called sawmill gravy, and some people use this recipe but add sausage for a sausage gravy.

The term "sawmill gravy" comes from early logging camp food and old-time sawmills. It was originally made with cornmeal, bacon drippings, milk, and seasonings. This resulted in a somewhat gritty gravy; in fact, rumor has it that the loggers would accuse the cooks of putting sawdust in the recipe!

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.

In Chinese cuisine, ground white pepper is used to add flavor to soups, marinades for meat and poultry, and spicier stir-fries. It is different from black pepper or Sichuan peppercorns.

Country gravy, also called sawmill gravy or white gravy, is a staple of hearty Southern cooking. It can be used as a creamy blanket for chicken fried steak or to accompany a plate of freshly baked biscuits at breakfast time. This recipe is a down-home classic that takes just 15 minutes to pull together.

Red-eye gravy is a gravy made from the drippings of ham fried in a skillet or frying pan. The pan is deglazed with coffee, giving the gravy its name, and uses no thickening agent. This gravy is a staple of Southern United States cuisine and is usually served over ham, grits or biscuits.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

It consists of milk or cream, meat grease, flour, salt, and plenty of pepper. It can be either a white or light brown gravy, depending on the fat (butter or meat drippings).

If a white sauce is used it would usually be a Bechamel, made with milk, butter & flour or it could be a Mornay sauce, basically a Bechamel sauce with the addition of Cheddar cheese. In English those sauces are not called gravy, gravy here is never made with milk or cream.

How do you make Trisha Yearwood gravy? ›

Directions. Add the butter and flour to a skillet over medium heat and cook, stirring, until melted together and well combined, 2 to 3 minutes. Slowly stream in the stock while whisking and continue to cook until thickened, 8 to 10 minutes. Season with salt and pepper and stir in a little shredded turkey.

What is the gravy at KFC made of? The restaurant uses a simple combination of gravy powder, water, and – their secret ingredient – chicken crackling. This is a collection of the browned bits and pieces leftover from frying their world famous chicken.

Origin. Black peppercorns and white peppercorns are both made from the fresh berries of the piper nigrum pepper vine, a plant native to South and Southeast Asia. Both types of peppercorns contain the antioxidant compound piperine, which is found in the inner pit of the peppercorn.

This basic sauce is prepared with ingredients you likely already have on hand: butter, flour, milk, salt, and pepper. For a bit of heat, a pinch of cayenne can be added as well.

The only difference is whether you use black pepper or white pepper in the recipe. Similarly, this can be called a country gravy, which typically uses the same ingredients. However, I find peppered gravy is typically a little more assertive in its use of ground pepper.