Creamy Country Gravy, sometimes called sawmill gravy, sausage gravy or white gravy, it is classic southern recipe. Freshly baked homemade buttermilk biscuits smothered in thick, decadent gravy dotted with large pieces of sausage.

What is Country Gravy?

Sausage gravy is a popular American comfort food typically served over biscuits. It is a creamy and savory sauce made from pan-fried pork sausage, flour, milk, and seasonings.

If the recipe is so easy, what makes them all so different? Or sausage gravy so challenging to make?

There are a couple of answers and the most basic is the type and quality of sausage you use. This is pure preference. Sweet, spicy, smoky, whatever you please! The rendered fat from your sausage will serve as the base for a roux (and the flavor).

Roux for Gravy

Roux, traditionally made with butter, is nothing but a mix of flour and rendered fat. If you purchase pre-cooked sausage, you can use reserved bacon fat, but also butter.

The roux will deepen in flavor depending on how long you allow it to brown. A “white roux” is basically just mixed butter and flour. A “blonde roux” is cooked slightly longer resulting in a blonder hue.

And lastly, the mother of all roux with maximum amount of flavor is the brown roux, which smells nutty and is packed with flavor. This one is usually reserved for bold, heady dishes like gumbo.

The best sausage gravy recipe uses a white-blond roux.

What You Need

The country gravy ingredient list is short, which is why it is so important to select good-quality simple ingredients. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Bulk sausage– This can be any type of ground pork or even raw sausage patties. If you can only find links, or you like the flavor of a particular link, simply cut up the casing and take the ground meat out. Even sweet Italian sausage or spicy Italian sausage can be used, as can ground turkey or turkey “sausage” links.
• Flour– All-purpose flour works best. Presumably, alternative flours can be used, but we have not tested them. Please come back and let us know if you’ve tried them.
• Whole Milk- This isn’t a dish that you want to make “light”, so go for the whole milk. You can use skim or reduced fat, but you’ll also lose a bit of flavor. If you are really craving a stick-to-your ribs dish, you can even use heavy cream or half and half.
• Seasoned salt and freshly ground pepper- Use a homemade seasoned salt or store-bought, but always freshly ground black pepper.

Let’s Make It

Making country gravy is pretty easy and can be done ahead of time.

1. Cook Sausage. In a large frying pan or large skillet, cook the ground sausage over medium-high heat, breaking apart into crumbles as it cooks. Try to get a nice brown on the meat, this isn’t “burned”, it is flavor.
2. Remove Sausage. When the pork is cooked, remove the meat using a slotted spoon and leaving the grease in the pan, this is the base fat for the roux. Place the sausage on a paper towel lined plate.
3. Make Roux. Reduce the heat to low and stir the flour into the fat mixture to make a paste. Continue to cook until it turns a light brown. If there isn’t much fat, add 1-2 tablespoons of unsalted butter and allow to melt.
4. Create Cream Sauce. Start by pouring in a small amount of milk, whisking or stirring well using the back of a spoon to break apart the flour clumps. Add the remaining milk in 3 stages, whisking after each to prevent lumps.
5. Add Cooked Sausage. Add the reserved sausage back to the pan, tossing to combine. Gravy should be thick and coat the back of a spoon.
6. Season to Taste. Taste the gravy to determine how much seasoned salt is necessary and then add slowly, tasting along to way to determine the correct amount. Follow the same guidelines with the black pepper. Bulk sausage, especially seasoning, will have varying amounts of salt and some batches might not need any at all!
7. Serve. Spoon the creamy gravy over a dish of your choice. Or eat with a spoon. I won’t judge. 

Tips for Making Perfect Gravy

A homemade white country gravy can be pretty simple to make. But here are a few tips to help you along the way.

1. Good sausage. Pick flavorful sausage.
2. Darker roux. Don’t be afraid to make a dark blond roux, it adds flavor.
3. No lumps. Add a small amount of milk and whisk, whisk, whisk until there are no more lumps. Then add the remaining liquid.
4. Herbs and spices. Customize your gravy with fresh herbs and spices.

What to Serve with Country Gravy

Sausage gravy is traditionally served as a delicious and hearty breakfast or brunch dish. The most classic and popular way to serve southern sausage gravy is over freshly baked biscuits, creating the famous Southern dish known as “biscuits and gravy.” Here’s how you can serve sausage gravy:

Biscuits and Gravy:

1. Prepare homemade biscuits, store-bought biscuits or even drop biscuits or butter swim biscuits. Split the biscuits in half horizontally.
2. Ladle the warm sausage gravy generously over the biscuits, allowing it to soak into the layers.

Other Serving Ideas:

Besides biscuits and gravy, there are various other ways to serve country gravy:

1. Over Toast: Pour the warm sausage gravy over toasted bread slices or Texas toast or even as the sauce for creamed chipped beef for a simple and satisfying breakfast.
2. With Eggs: Serve sausage gravy over a sunny-side-up or over-easy fried egg for a hearty breakfast.
3. With Potatoes: Try serving the sausage gravy over roasted or mashed potatoes for a delicious twist, and of course crispy home fries or hash browns too. Or make smothered French fries or tater tots.
4. In Casseroles: Incorporate the sausage gravy into breakfast casseroles or quiches for a savory addition.
5. As a Dip: Serve sausage gravy as a dip for breakfast sausages or as a topping for breakfast sandwiches.
6. As a Sauce: Not just for biscuits, ladle this over chicken fried bacon, fried chicken, chicken fried steak or even beef wellington. We like to put ours on pork chops too.
7. Poutine Appetizer– These canadian cheese fries generally use a brown gravy, but makes them special with this country gravy!

Remember that sausage gravy is rich and filling, so you might want to pair it with lighter sides like fresh fruit or a side salad to balance the meal.

Make-Ahead, Storage & Freezing

Reheating, storing, and freezing sausage gravy requires proper handling to maintain its taste and safety. Here are some guidelines:

Can I make country gravy the night before?

You sure can! To reheat sausage gravy, you can use a stovetop or a microwave. Follow these steps:

1. Stovetop: Place the refrigerated sausage gravy in a saucepan over low to medium heat. Stir occasionally to prevent scorching or sticking. Heat until the gravy is warmed through and reaches the desired temperature. It might require additional milk or needed to be reseasoned with additional salt.
2. Microwave: Transfer the desired amount of refrigerated sausage gravy into a microwave-safe container. Heat on medium power in short intervals (1-2 minutes), stirring in between, until the gravy is thoroughly heated.

How to Store Country Gravy

Allow the leftover gravy to cool to room temperature before transferring it into an airtight container. Store it in the refrigerator for up to 3 to 4 days. Reheat when ready to eat again.

Can I Freeze Country Gravy?

If you want to store the flavorful country gravy for a longer period, you can freeze it. Allow the gravy to cool completely and transfer it into a freezer-safe container or heavy-duty freezer bags. Leave some headspace to allow for expansion during freezing. Label the container with the date. Frozen sausage gravy can last for about 2 to 3 months in the freezer.

1. Thawing: Transfer the frozen gravy from the freezer to the refrigerator and allow it to thaw overnight. Thawing in the refrigerator helps maintain the gravy’s texture and taste.
2. Reheating from Frozen: If you need to reheat the frozen gravy directly, you can do so on the stovetop over low heat or in the microwave using low power, stirring frequently to ensure even heating.

Frequently Asked Questions

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Print

Country Gravy

Country Gravy, a simple recipe made from pork sausage, cream and a few other ingredients. A Southern staple for biscuits and fried chicken!

Course Breakfast

Cuisine American

Keyword country gravy, sausage gravy

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 322kcal

Equipment

• Large skillet
• Slotted Spoon

Ingredients

• 1 pound breakfast sausage
• 1/4 cup flour
• 3 cups milk divided
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon freshly ground black pepper
• unsalted butter if needed

Instructions

• In a large frying pan or skillet, cook the ground 1 pound breakfast sausage over medium heat, breaking apart into crumbles as it cooks. Try to get a nice brown on the meat.
• When cooked, approximately 6-7 minutes, remove the meat using a slotted spoon and leaving the grease in the pan. Remove it to a paper towel lined plate.
• Reduce the heat to low and stir in the 1/4 cup flour to make a paste. If there isn't much fat, add 1-2 tablespoons of unsalted butter. Continue to stir until it makes a paste and turns a light brown.
• Pour in 1/4 cup of the milk, whisking or stirring well using the back of a spoon to break apart the flour clumps. Add the remaining milk in 3 stages, whisking after each to prevent lumps.
• Add the reserved sausage back to the pan, tossing to combine. Taste the gravy to determine how much seasoned salt is necessary and then add slowly, tasting along to way to determine the correct amount. Follow the same guidelines with the black pepper.
• Spoon the sausage gravy over a dish of your choice.
• If you tried this recipe, swing back through and let us know how you liked it and if you made any variations!

Notes

Add rosemary, thyme, sage or smoked paprika for simple variation.

Nutrition

Calories: 322kcal | Carbohydrates: 10g | Protein: 16g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 624mg | Potassium: 377mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 1mg

The post Homemade Country Gravy appeared first on My Sauce Recipes.

While the concepts are simple, the execution of a classic bearnaise sauce can be intimidating. After doing it once, though, you’ll be an old pro and start making this velvety topping for nearly everything. 

What Is Bearnaise Sauce

A close cousin to hollandaise, one of the French mother sauces, bearnaise is a delicious sauce with a creamy texture. It’s an emulsification of egg yolks, seasoned vinegar, and butter. There are 3 steps to ensure you get a rich, thick, and velvety sauce with loads of incredible flavor. 

• Infuse vinegar – build the flavor profile with shallots, white wine, and tarragon. 
• Emulsify– Vigorously combine the eggs, vinegar, and butter. The emulsion of egg yolks is what makes this traditional sauce incredibly rich and flavorful.
• Thicken – Whisk over a double boiler to thicken. 

While this is arguably the best steak sauce, whether drizzled over beef tenderloin, filet, or ribeye, you can use this creamy white sauce to elevate so many dishes from morning meals to evening meats and veggies, even a cabbage casserole.

Bearnaise sauce is a sort of spinoff on hollandaise. Instead of getting its acidity from lemon juice, it’s balanced by white wine vinegar. 

You can use this rich and creamy sauce in lots of ways. Make it a dipping sauce, drizzle it over proteins or veggies, or spread it on sandwiches.

Why You’ll Love French Bearnaise Sauce

How can you not fall head over heels for a classic French sauce that’s rich and creamy? This easy bearnaise sauce recipe will have you wanting to make this almost every day of the week. 

• Foolproof – This recipe is so easy you’ll want to make bearnaise all the time. Plus, we’ve given all of the reasons why you’re using specific ingredients and techniques.
• Accessible ingredients – We’ve opted to omit chervil from our recipe because it’s not always easy to find. Instead, we’ve included plenty of tarragon to impart a similar flavor.
• So many uses – This versatile sauce can be used to dress up so many dishes, from a fancy filet mignon or morning omelets to burgers or roasted vegetables. 

Ingredients

Keep these simple ingredients on hand so you can make this easy sauce any time. 

• White Wine – Use any white wine that you like as long as it isn’t too sweet. Any dry white wine like Sauvignon Blanc and Chardonnay are both good choices.
• White Wine Vinegar – This delicate vinegar balances the sauce with its acidity.
• Fresh Tarragon Sprigs – Be sure to chop up one sprig before you start so that it’s ready when you finish the sauce, ad remove herb stems.
• Shallot – Finely chopping the small shallot will make it easier to evenly disperse in the sauce. With a slight flavor of onion, it adds good flavor to this sauce. 
• Egg Yolks – Yolks give the sauce its incredible creaminess.
• Coarse Kosher Salt – Salt helps to enhance the flavors of the tarragon, wine, and vinegar. 
• Ground White Pepper – Using white pepper makes it easy to maintain the light color of the sauce, rather than using black peppercorns.
• Unsalted Butter – Melt butter on the stovetop or in intervals in the microwave. 

Variations

You probably don’t want to make too many changes if you want this to taste like the classic sauce, but you can switch up in a few ways. 

• Vinegar – Instead of white wine vinegar you can use a different variety like distilled white or champagne vinegar.
• Pepper – If you’re not worried about the appearance of the sauce, you can use ground black pepper instead of white pepper. 
• Herbs – Add in the traditional chervil, or fold in other fresh herbs or green onions 
• Spice – For a spicy and hot butter sauce, shake in a little cayenne pepper. 
• Citrus – Adding a hint of citrus  to this béarnaise sauce recipe is delicious. Combine lemon juice before using the stick blender.

What To Serve With Bearnaise Sauce

There’s nearly no end to the ways you can use this savory sauce. Substitute it for hollandaise on eggs Benedict, drizzle it over a perfectly grilled steak, roast beef, pork chops or roasted chicken, on microwave eggs or fancy up your baked salmon with it. 

You can also spoon it over roasted asparagus, broccolini, green beans, a baked potato, brussels sprouts or spinach, or dunk french fries or zucchini fries into it. Don’t sleep on using it as a great spread on top of burger patties or chicken, too. 

How to Make Bearnaise Sauce

This simple sauce is easy to make once you conquer making your double boiler.

1. Add white wine, white wine vinegar, shallots, and sprigs of tarragon to a small pan and simmer. 
2. Remove the white wine mixture from the stove and set aside. 
3. Pour the eggs into a small bowl that will accommodate an immersion blender and sprinkle with salt and pepper. 
4. Blend the egg yolks, salt, and pepper together. 
5. Cover the top of the cup with a fine-mesh strainer and pour the wine reduction through it into the egg mixture. 
6. Use the immersion blender to combine the mixture. 
7. Pour the melted hot butter in a steady stream into the mixture while continuing to blend. 
8. Create a double boiler by simmering water in a pot and placing another pot or large bowl over top. 
9. Pour the sauce into the top bowl and whisk as it warms. It should be thick enough in consistency that it coats the back of a spoon.
10. Once the mixture has thickened, remove it from the stove, gently stir the chopped tarragon into the sauce, and serve.

Storage and Freezing

While we absolutely recommend using bearnaise sauce immediately, you can store it and use it later.

How to Store Bearnaise Sauce

Once it has cooled to room temperature, store bearnaise sauce for up to 3 days in the refrigerator in an airtight container or a resealable plastic bag. 

Can I Freeze Bearnaise Sauce?

You can freeze béarnaise sauce in a resealable freezer bag. Allow it to thaw before reheating. 

Common Questions About Bearnaise Sauce

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Print

Bearnaise Sauce Recipe

A close cousin to hollandaise, one of the French mother sauces, this EASY Bearnaise Sauce is a delicious sauce with a creamy texture!

Course Sauce

Cuisine French

Keyword bearnaise sauce

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 2 cups

Calories 759kcal

Ingredients

• 1/2 cup white wine
• 1/4 cup white wine vinegar
• 4 sprigs tarragon divided
• 1 shallot coarsely chopped
• 4 egg yolks
• 1/4 teaspoon coarse Kosher salt
• 1/4 teaspoon ground white pepper
• 3/4 cup unsalted butter melted (1 1/2 sticks)

Instructions

• Mince the leaves of one of the sprigs of tarragon. Set aside and discard the stem.
• In small saucepan, combine the white wine, white wine vinegar, 3 full sprigs of the tarragon and shallot. Bring to a low simmer for about 15 minutes, remove from the heat.
• Place the eggs, salt and white pepper in tall, but small cup or bowl that is just a tad wider that the head of an immersion blender. Blend.
• Place a fine mesh sieve over the cup with the egg mixture and pour the vinegar mixture through, pressing out liquids from solids. Discard solids. Blend the egg yolks and vinegar mixture well.
• While blending, slowly pour the melted butter into the egg mixture.
• Simmer water in the bottom pot of a double boiler, place the bearnaise sauce in the top bowl and whisk constantly until it thickens, approximately 3-4 minutes. Remove from heat immediately and fold in the reserved minced tarragon.
• Serve hot.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 759kcal | Carbohydrates: 5g | Protein: 7g | Fat: 79g | Saturated Fat: 47g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 3g | Cholesterol: 572mg | Sodium: 327mg | Potassium: 197mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2731IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 2mg

The post Bearnaise Sauce appeared first on My Sauce Recipes.

Most of you have likely savored a classic eggs Benedict, the brunch staple with a poached egg atop Canadian bacon and a toasted English muffin, smothered in a smooth sauce that’s both creamy and zesty with bright lemon flavor: hollandaise sauce.

The traditional way of making this delicious sauce is on the stove top, but my high speed blender method takes all of the work out of it. You’ll be whipping up this sauce on the regular with this recipe — like you’re the next Julia Child. 

Keep this recipe on the ready for the next time you want to recreate your favorite restaurants eggs Benedict, or you want to elevate proteins and veggies with a drool-worthy, savory sauce.

What is Hollandaise Sauce?

Hollandaise is one of the five mother sauces. It’s a creamy sauce that relies on its richness from egg yolks.

This simple sauce is flavored primarily with lemon juice. We also use a touch of cayenne to give it a kick of spice and a dollop of Dijon mustard to round out the flavors.

What Is Emulsification?

Emulsification is the successful combination of fat with a water-based substance. There’s a lot of science-speak that could be used to explain it, but the bottom line is that for a hollandaise sauce, the egg yolks and lemon juice combine with the butter to create a cohesive sauce thanks to the lecithin in the egg yolks.

Eggs regularly act as an emulsifier. In hollandaise sauce, they combine with butter, and the two permanently adhere once blended, so the sauce sticks together perfectly. A well-known opposite of this reaction would be oil and water, which notoriously will not combine for an extended period of time.

Why You’ll Love Hollandaise Sauce

There’s no reason not love this easy sauce with a handful of simple ingredients you can quickly grab at any of your local grocery stores.

• Easy – Just use your blender and mix these ingredients together! One dish for cleanup means more time for relaxing over your meal or with your guests.
• Versatile – This sauce is made for more than just eggs. Use it to dress up all kinds of proteins and veggies. 
• Customizable – Add any number of ingredients to dress up this simple sauce. 

Ingredients For Classic Hollandaise Sauce  

These easy ingredients come together so quickly for a beautiful sauce that will take your eggs or other dishes to the next level. 

• Egg yolks – Egg yolks are the base of this rich sauce. Be sure to save your leftover egg whites for another recipe.
• Fresh lemon juice – Fresh lemon juice adds the brightness to this creamy sauce. You can also add white wine vinegar if you prefer.
• Dijon mustard – Dijon mustard imparts earthy and zesty flavor.
• Lemon zest – Zest adds more concentrated lemon flavor.
• Coarse kosher salt – Salt balances the sauce while enhancing the lemon, mustard, and cayenne.
• Cayenne pepper – Cayenne brings just a touch of fiery heat — it doesn’t make the sauce too spicy, but it elevates it so it has a subtle spiciness.
• Unsalted butter or clarified butter (melted) – Butter adds even more richness to this classic sauce.

How to Make This Easy Hollandaise Sauce Recipe

Who knew it could be so easy to make such an elegant sauce? 

1. Blend. Add the egg yolks, lemon juice, mustard, lemon zest, salt, and cayenne to a high-speed blender and mix briefly. Be sure to scrape down the sides to incorporate all ingredients. 
2. Melt. In a microwave, melt the butter or clarified butter (ghee) in a microwave-safe container in intervals to ensure that you do not overcook.
3. Emulsify. While mixing, gradually add the butter in a steady stream through the blender lid until emulsified.
4. Serve. Once the air bubbles rise to the top, the sauce is ready to serve.

What To Serve With Hollandaise Sauce

While eggs Benedict is the classic dish served with hollandaise sauce, you can also drizzle it over veggies like asparagus, grilled potatoes, or broccolini. We also enjoy upgrading baked chicken, crab cakes, or quiche with this slightly citrusy sauce. It also terrific spooned over homemade sourdough bread or homemade biscuits.

Common Hollandaise Sauce Problems 

1. Grainy Sauce. The biggest problem encountered by home chefs is a sauce that becomes too hot and, therefore, grainy — we largely avoid that problem in this recipe by only using a blender (rather than a stovetop method), but you can also steer clear of it by not overheating your butter when melting.
2. Broken Sauce. Hot melted butter will cause big problems, breaking your sauce (and your spirit). The best way to sidestep this problem is to avoid letting your hollandaise sauce break by very slowly microwaving your butter and allowing it rest a little bit before adding it to the other ingredients.
3. Thin Sauce. Another problem that can occur with a blender hollandaise is that it is too thin. If that’s the case, heat your hollandaise in a double-boiler and stir until the sauce thickens.
4. Separate. Finally, the sauce can actually separate if the butter is added too quickly — this is what we also call a broken sauce (it’s very similar to the grainy issue). Take the time to gradually add the butter to avoid this issue.

Variations On This Hollandaise Recipe

While the classic sauce is always crave-worthy, to you can also create your own rendition.

• Cheese – Add grated cheese like parmesan or pecorino to give the sauce a nutty flavor. 
• Fresh herbs – Add tarragon, rosemary, or chives to give herbaceous flavor to the sauce. 
• Heat – Add more heat by increasing the cayenne pepper powder or adding crushed red pepper flakes. 
• Tomato – Add sundried tomatoes or diced tomatoes for bright flavor. 
• Umami – Incorporate umami flavor with diced mushrooms or a dash of Worcestershire.
• White pepper – For floral notes that still bring the heat, you can use white pepper instead of cayenne.

Storage and Freezing

Store this sauce in the refrigerator in an airtight container.

Refrigerator: Store hollandaise sauce, once it comes to room temperature, in a resealable bag or sealed jar for up to 2 days.

Freezer: Freeze this sauce for up to 1 month.

Common Questions About Homemade Hollandaise Sauce 

Other Savory Sauces

• French Choron Sauce
• White Garlic Sauce
• Alabama White Sauce
• Bearnaise Sauce
• Beurre Blanc Sauce
• Homemade White Gravy
• Chive and Onion Cream Cheese

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Print

Easy Hollandaise Sauce

Hollandaise Sauce is a smooth sauce that's simultaneously creamy and slightly zesty with bright lemon flavor that elevates any meat or veggie!

Course Sauce

Cuisine American

Keyword hollandaise sauce

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cup

Calories 1053kcal

Equipment

• Blender
• Measuring cup

Ingredients

• 4 egg yolks
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon lemon zest
• 1/4 teaspoon coarse kosher salt
• 1/8 teaspoon cayenne pepper
• 1/2 cup unsalted butter or clarified butter melted

Instructions

• In a high-speed blender, mix the egg yolks, lemon juice, mustard, lemon zest, salt and cayenne for 10-20 seconds. Scrape down the sides.
• Melt the butter or clarified butter (ghee) in a microwave-safe measuring cup with a pouring spout covered in plastic wrap. Melt for 30-40 seconds.
• With the blender on, slowly pour the butter in a steady stream into the blender until emulsified, about 1 minute.
• Allow to sit for the air bubbles to come to the top. Use while hot.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 1053kcal | Carbohydrates: 4g | Protein: 13g | Fat: 111g | Saturated Fat: 65g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Trans Fat: 4g | Cholesterol: 1022mg | Sodium: 684mg | Potassium: 135mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 3984IU | Vitamin C: 7mg | Calcium: 126mg | Iron: 2mg

The post Easy Hollandaise Sauce appeared first on My Sauce Recipes.