Description
This homemade Country Gravy Mix is a convenient blend of pantry staples designed to make rich, creamy country-style gravy effortlessly. Perfect for breakfast dishes like biscuits and gravy or as a savory topping for meats and potatoes, this mix can be easily prepared with water or milk for a comforting, Southern-inspired flavor.
Ingredients
Scale
Dry Mix
- 2 cups all-purpose flour
- 1 cup dry milk powder
- 1/4 cup cornstarch
- 1 tablespoon ground black pepper
- 1 tablespoon salt
- 2 teaspoons onion powder
- 1 teaspoon poultry seasoning
Cooking Ingredients
- 2 tablespoons fat (butter, shortening, sausage fat, or bacon grease)
- 3 tablespoons of the gravy mix
- 1 cup water or milk (milk recommended for creamier gravy)
- Optional: browned sausage for sausage gravy
Instructions
- Prepare the Dry Mix: Combine the all-purpose flour, dry milk powder, cornstarch, ground black pepper, salt, onion powder, and poultry seasoning in a large mixing bowl. Stir thoroughly until all ingredients are well blended to create the gravy mix.
- Cook the Fat: In a skillet or saucepan, heat the 2 tablespoons of your chosen fat (such as butter, shortening, sausage fat, or bacon grease) over medium heat until melted and hot.
- Make the Gravy: Gradually whisk in 3 tablespoons of the prepared gravy mix into the melted fat, stirring constantly to avoid lumps. Cook this roux for about 1-2 minutes to eliminate the raw flour taste and to thicken the base.
- Add Liquid: Slowly pour in 1 cup of water or milk while continuously whisking to combine. Bring the mixture to a gentle boil, then reduce the heat and simmer for a few minutes until the gravy is thickened to your desired consistency.
- Optional Sausage Gravy: If making sausage gravy, brown your sausage in the skillet before adding the fat. Once cooked, use the sausage fat to prepare the gravy as outlined above, then stir the browned sausage back into the finished gravy.
- Serve: Serve the warm gravy over biscuits, mashed potatoes, or your preferred dish immediately for best flavor and texture.
Notes
- For a creamier and richer gravy, use milk instead of water when preparing the gravy.
- Store unused dry mix in an airtight container for up to 3 months.
- If you prefer a spicier gravy, adjust the black pepper accordingly or add a pinch of cayenne pepper.
- The gravy thickens as it cools; if it becomes too thick, thin it with a little more milk or water while reheating.
- This mix can be doubled or tripled to prepare larger batches and stored for future quick meals.
