White Gravy Recipes

White gravy recipes are the part of a staple diet of Southern people. In the Southern and South West regions people use this white gravy to top pretty much anything ranging right from biscuits to even fries. Different families use different ingredients in the recipe giving them quite a unique feel, and most of them taste quite wonderful and they are different in their own unique way. Some are spicier, some are sweeter, but one thing remains the same about all these white gravy recipes, that they are a class of creamy rick deliciousness.

Simple white gravy recipe

Ingredients

·         1 cup of fresh curd

·         1/2 cup fresh cream

·         1 tsp. grated cottage cheese

·         3/4 cup milk

·         1 tbsp. broken cashews

·         1 tbsp. peanuts which have been husked

·         1 tsp. khus khus which has been soaked in a few teaspoons of milk for an hour

·         3 chillies

·         1 ginger (a small piece will do)

·         1 tsp. cilantro chopped finely

·         1 slice of white bread which has to be a day or so old

·         1 tsp. plain sugar

·         3 to 4 cherries from a can

·         Salt for seasoning

·         1/5 tsp. clove and cinnamon powder

·         3 tbsp. clarified butter or ghee (oil will also do)

Method:

Grind down into powdery mix, peanuts, cashew and the bread. Grind together in a paste like mix, the onions, ginger, chilies, khus khus with some milk. Heat the fat in a heavy pan; add the onion mixture and sauté for 3 to 4 minutes. Add the curd and cook while stirring slowly until the white color of the curd goes away completely. Add the milk to the mixture, and get it boiling, and put in the salt, sugar, dry mix, the all spice according to your taste and cream. Stir them gently till it beings to boil. Add veggies and other things at this point. Cook covered for few minutes till it thickens. Garnish with grated cheese, coriander and cherries.

Restaurant white gravy recipe

Ingredients:

·         5 tbsp. unsalted butter

·         4 tbsp. all purpose flour

·         Approximately 2 cups milk (and please don’t use fat free milk, it doesn’t give you the same taste)

·         Salt

·         Freshly ground black pepper

Method:

Melt the butter over low heat in a small saucepan. Add the flour and combine well. Add a little bit of salt and some pepper according to taste.

Stir until the flour turns into the color of about peanut butter and smells slightly nutty. Add ½ of the milk and increase heat to a medium flame.

Allow this to come to a simmer, while stirring constantly to avoid it sticking to the pan. On the first go, the gravy is likely to thicken way too much so you need to be ready with more milk.

Add milk slowly by quarter or half cups until the gravy has thickened considerably. If using a whisk you’ll know that the gravy is ready when you draw the whisker and the wires leave track marks on the gravy surface at least for a couple of seconds. That is the consistency the white gravy recipe must reach before it is ready.

Add a little bit more pepper and another pinch of salt, to taste.