This post may contain affiliate links. Please read my disclosure.
Gravy, Gravy, Gravy…oh how I love thee. It is delicious and makes almost everything taste better. I’m going to share a secret with you…my pet peeve is people who don’t make gravy from scratch. It is so, super duper easy and tastes 1000 times better than jarred canned, store bought, or dry packaged gravy. I promise…I’ve got a great gluten and dairy version of traditional white/cream gravy for you. It was one of the first things I mastered when I was diagnosed with my allergies. The techniques are the same for most of the recipes….and I’ve even included a video in case you need more help!
How To Sign Up:
If you’d like to join the cooking classes challenge, sign up by joining the Cooking 101: The Basics group on Facebook. Over there you can ask questions, post tips and recipe photos, and help each other along the way.
Please Grab a Button:
If you are following along, the please grab a class button. Put it on your sidebar and/or in your recipe posts you link up (just link it to my home page). I’d love for you to share the classes with your family, friends, on Facebook, and on Twitter!
How the Classes and Challenge Work:
Cooking 101: The Basics is a 16 week class on Wednesdays. I will post a new recipe with tips on getting great results along with pictures. It’s like your own personal online cooking school! Take as long as you need, but once you make the recipe (or a similar version) come back and add your link to the post to share with everyone. No blog…no worries…add your pictures to the Facebook group, we’d all love to see them!
Got questions? Email, leave a comment, but the best place will be the facebook group!
Grab your aprons and let’s get cooking!
WEEK #3 – GRAVY, GRAVY, GRAVY
I learned how to make gravy in junior high or high school. It only took a couple tries and I had it mastered. When I got married, it was one of the first things I taught hubbyman how to make. It was important to marital happiness. My favorite breakfast is biscuits with cream gravy and bacon. Yeah, yeah…not so healthy, but we only have it once every month or so.
I realize you can make gravy in just about any type of pan, but I’ve had the best results with a good non-stick pan. (Keep reading…there is a giveaway). The other key is to monitor the heat of the stove. I think I change temperatures for my pan three times when I make gravy…don’t worry, it’s not going to be overwhelming. Promise!
Red Eye Gravy
Ham and coffee are the basis for red eye gravy, a Southern favorite. This is not for the faint of heart, but it sure is tasty! The name “red-eye gravy” comes from the fact that a circle or oval of liquid fat with a slightly reddish cast will form on the surface of the gravy when it is reduced.
White Gravy, Sawmill, and Country Gravy…they are all the same. And totally hits home with my Southern roots. It’s so easy and I promise you can make it (check out my video below for some awesome tips). It’s perfect over mashed potatoes, chicken fried steak, and of course biscuits. Once you learn this gravy, you can easily make alfredo sauce or a yummy mac & cheese. Yep, this gravy is pretty much the base for each of those.
This is just a fancy version of cream gravy. It’s a cream gravy with bits of breakfast sausage cooked in. Seriously, my mouth is just drooling thinking about it. Sausage gravy is usually served over biscuits.
This gravy is the traditional gravy for pot roast, meatloaf, chicken, and turkey. Add some giblets from a turkey or chicken when it’s served and you have the best gravy for Thanksgiving!
Gluten Free/Dairy Free Gravy
Oh yes I did! This is the first thing I mastered when I got my allergy diagnosis. It’s super easy and tastes amazing!
Red Eye Gravy
Dairy Free / Gluten Free Gravy
Red Eye Gravy
Gluten Free and Dairy Free Gravy
Nutrition Information: Serving Size: 1
Amount Per Serving:Calories: 42 Sodium: 4mg Carbohydrates: 9g Protein: 1g
Leave a comment here or jump on the Facebook group page so we can chat about it.
Please welcome the sponsor this week…Teflon! Teflon brand provides superior nonstick performance on your pots and pans. Pans with Teflon nonstick coating lasts about 7x longer than pans that have ceramic or silicon coatings. Plus they are dishwasher safe. That’s a bonus for me….I won’t buy it if it can’t go in the dishwasher! You so need one of these pans for all the gravy making you’ll be doing!
Disclaimer: Teflon provided me with a set of pans and is providing the winner with a set of pans. All opinions are my own.
Join the Club!
Get delicious recipes delivered straight to your inbox each week! Plus learn how to take back suppertime in your home.
And get started with my NEW Take Back Suppertime 5-Day Jump Start Guide.