Sawmill Gravy
Rumor has it that this gravy according to Joe Dabney, author of the cookbook, Smokehouse Ham, Spoon Bread and Scuppernong Wine, dates back to the Treemont Logging Camp in the Blue Ridge Mountains at about the dawn of the 20th century.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Category: Breakfast & Brunch
- Method: Stovetop
- Cuisine: Southern
Ingredients
Units
Scale
- 4 tablespoons ham, sausage or bacon drippings
- 1 heaping tablespoon all-purpose flour
- Salt
- Pepper
- 2 cups milk or 1 cup evaporated milk mixed with 1 cup water
Instructions
- Brown flour in drippings, stirring constantly so as not to scorch.
- Add salt and lots of pepper while browning. When flour paste is really brown, add milk. Turn heat to low, stirring constantly. Cook until gravy is slightly thick, or to suit your taste.
- Serve with biscuits.
Notes
Photo credit: author/50a6b5 jeffreyw on Visualhunt.com CC BY
Find it online: https://simplygreatrecipes.com/sawmill-gravy/