White gravy is basically just roux with pepper. You use the rendered fat (plus some butter) from the meat you’re cooking, add some flour, let it cook for a bit and then pour some milk in. Salt and pepper to taste, there ya go, white gravy
If you’re my mom or grandma, you use the crisco tub in the fridge full of used bacon grease, cooking oil, butter, margarine, and yes, even some crisco, and you make it with that.
I didn’t know what I was fed for my entire childhood was nominally a “white” gravy until well into adulthood.
I think we’re talking about different things, asparagus isn’t usually topped with sauce in the US so I’m not sure what you’re referring to. And cereals are usually eaten with milk
Yes, but so is white gravy, usually. The white gravy served with fried foods (like fried chicken, chicken fried steak) tend to be made with butter, but the white gravy served at breakfast (like sausage gravy on biscuits) tends to use excess sausage fat.
But if you go and make bechamel with a roux made from rendered animal fat instead of butter, it would still be a bechamel.
And it’s gotta be that weird white “gravy”. WTF even is that shit?
White gravy is basically just roux with pepper. You use the rendered fat (plus some butter) from the meat you’re cooking, add some flour, let it cook for a bit and then pour some milk in. Salt and pepper to taste, there ya go, white gravy
If you’re my mom or grandma, you use the crisco tub in the fridge full of used bacon grease, cooking oil, butter, margarine, and yes, even some crisco, and you make it with that.
I didn’t know what I was fed for my entire childhood was nominally a “white” gravy until well into adulthood.
It was pretty good though, NGL.
White sauce? The one you pour over asparagus?
And they eat that in the morning müsli? 🤢
I think we’re talking about different things, asparagus isn’t usually topped with sauce in the US so I’m not sure what you’re referring to. And cereals are usually eaten with milk
I think it’s Bechamel sauce?
American white gravy is just bechamel/besciamella with lots of black pepper.
White gravy = puke
Bechamel = chef’s kiss
Isn’t bechamel usually made with butter? White gravy uses the rendered fat of sausage or bacon so it has that smoky savory flavor
Yes, but so is white gravy, usually. The white gravy served with fried foods (like fried chicken, chicken fried steak) tend to be made with butter, but the white gravy served at breakfast (like sausage gravy on biscuits) tends to use excess sausage fat.
But if you go and make bechamel with a roux made from rendered animal fat instead of butter, it would still be a bechamel.