Here’s a detailed, unique article about Depression-Era Southern Milk Gravy with a clear, step-by-step guide:
Depression-Era Southern Milk Gravy (Just 5 Ingredients)
During the Great Depression, families in the American South had to stretch every ingredient they had. From this necessity came simple, comforting dishes that relied on pantry staples. One of the most beloved creations from that era is Southern milk gravy—a creamy, savory sauce made from just a few humble ingredients. Despite its simplicity, it packs a rich flavor and is perfect over biscuits, fried chicken, or even mashed potatoes.
Here’s how to make it the traditional way with only five ingredients.
Ingredients
- 2 tablespoons fat (bacon grease, sausage drippings, or butter)
- 2 tablespoons all-purpose flour
- 1 ½ to 2 cups milk (whole milk is best for creaminess)
- Salt (to taste)
- Black pepper (to taste)
Tip: Using drippings from cooked meat adds a deep, smoky flavor, which was especially important during the Depression when seasoning options were limited.
Step-by-Step Method
Step 1: Heat the Fat
Start by heating your chosen fat in a medium skillet over medium heat. If using bacon grease or sausage drippings, make sure it’s clean of any burnt bits for a smooth gravy. Butter works fine as a substitute if you don’t have meat drippings.
Step 2: Make a Roux
Once the fat is hot, sprinkle in the flour. Stir continuously with a whisk or wooden spoon to combine the fat and flour into a smooth paste. This mixture, called a roux, is the foundation of your gravy. Cook for 1–2 minutes—just enough to eliminate the raw flour taste without browning it too much.
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