OK I know that the holidays are almost over and really, so in my last little bit of indulgence, I give you homemade Southern Gravy.
Actually, I'm not going to lie. I don't know if this gravy is southern. It's probably not. But I don't care, I'm calling it southern because it sounds so much more homey and delicious.
Now, I am not Southern. Not by any means. I live in Manhattan, I don't do well in nature situations, I often forget what stars look like, and I haven't smelled fresh air in years. I am a Northern city girl through and through.
But I will say, I love the South. I love the accents. The people are so friendly (seriously, I sometimes have to remind myself when I am in the South that when someone smiles at me, it is because they are being nice, not because something is wrong with their face.). And the food. Well, the food is just something out of this world. The best pancakes I ever ate were at a Pancake House in South Carolina (near a Piggly Wigglys! Why don't we have fun supermarket names like that!). Tex Mex in Texas (although I think someone once told me never to call a Texan southern. Texans are Texans.) Ham in Virginia. Peach Cobbler in Atlanta. I could go on and on.
I tried my hand at gravy a few weeks back and it was one of those days where I ws making a million things and totally couldn't concentrate on one fully. So when I reached the step to add cornstach, I added baking powder. And I really wondered why the gravy started bubbling furiously and started to rise.
Wow, I thought, this was some really strong cornstarch.
After 10 minutes, the gravy wasn't thickening at all, so I checked my cornstarch to make sure it was still good. And then I realized that I put in baking powder. No wonder it started to rise.
So instead, I just sifted some flour atop the gravy and it thickened up beautifully.
So rich, creamy and delicious. Would go great with these real southern biscuits. Ya'll.
- 3 garlic cloves, chopped
- 2 tablespoons chopped shallot
- 1 cup dry white wine
- 2 cups chicken stock
- 1 cup heavy whipping cream
- 2 tablespoons water
- 5 teaspoons flour, sifted
- 1/4 cup chopped fresh Italian parsley
Heat reserved 3 tablespoons fat in heavy large skillet over medium-high heat. Add garlic, and shallot. Saute until translucent, about 4 minutes. Add wine to skillet. Boil until reduced to 1/2 cup, about 3 minutes. Add 2 cups stock. Bring to boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.
Add cream to skillet. Mix 2 tablespoons water and cornstarch in small bowl until smooth. Whisk into gravy. Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes. Mix in parsley. Season gravy to taste with salt and pepper.