Nov 28, 2009

Gravy poll results

The votes are in:

  • 60% preferred Milk Gravy.
  • 40% preferred Brown Gravy.
Ham Gravy? It didn't even make a bleep on the radar.

One reader said that she would have split her vote if I had made it multiple choice. I'm a purist. I see things in black and white. I gave no multiple choice. I'm harsh like that.

I did want to point out that MY favorite won. Just in case you missed that.


Anonymous said...

So what exactly IS milk gravey? Is is just milk and water? Do you use any kind of pan drippings? Is this a southern thing?

Sometimes I make a chicken gravy and will use a milk and flour mixture to thicken instead of my usual flour and water mix. Does this make it a milk gravey?


Anonymous said...

Is there any hope that I can ever live without spell checker? : )

Roxanne said...

Trixie--Milk Gravy is the elixer of the gods. I could be exaggerating a bit, but not by much! Yes, it is a "Southern Thang." (You have to say it with the drawl.)

The chicken gravy you describes sounds similar. You use the drippings from the meat, make a roux with the flour, and then add the milk, yes. Lots of pepper, too.

But TRUE Milk Gravy is made with sausage meat. One must always be sure to leaves lots of bits of sausage in the final result.

And don't forget the pepper. Lots of pepper.

Liz said...

My husband grew up with Ham gravy which I've never heard of before. Could you share your recipe, please?

Roxanne said...

Liz--Technically it's "Red-Eye Gravy."

You fry the ham slices until they have nice crispy edges.

Using the hot drippings in the pan, (about 1/2 cup), add 1 cup of water and 1 tablespoon of strong brewed coffee.

Simmer about 15 minutes. Season with salt and pepper (taste first as some hams are VERY salty).

This is one of my husband's favorite gravies, too!

Related Posts with Thumbnails