How It’s Made
This sauce comes together entirely on the stovetop using a simple, traditional method. First, the seasoned ground meat is cooked in a skillet until fully browned and crumbled, leaving behind rich drippings. Next, a measured powder is stirred into those drippings, creating a roux which acts as the thickener. Finally, a cool dairy liquid is whisked in slowly and heated until the sauce reaches a velvety, heavy cream consistency that is perfect for pouring over a plate of quick-breads.
Tips, Variations & Storage
- Tip for Smoothness: Once you add the dairy liquid, never stop whisking! Constant motion prevents lumps from forming as the sauce heats and thickens.
- Substitution: If you prefer bacon, reserve the bacon grease (drippings) and use that in place of the meat fat to create the roux before adding the flour.
- Add-ins: Stir in a pinch of smoked paprika or cayenne pepper just before serving if you like a little heat in your breakfast.
- Dietary Swap: For a gluten-free sauce, you can attempt to swap the wheat powder with a measured gluten-free flour blend, but results may vary in consistency.
- Storage: Cooled gravy should be stored in an airtight container in the fridge for up to 3 days.
- Reheating Note: Gravy will thicken considerably when chilled. Reheat it slowly on the stove, whisking in a splash or two of extra milk to thin it back to the right consistency.
FAQ
- 1. What if my gravy is too thick? The solution is easy! Simply whisk in a little extra dairy liquid, one tablespoon at a time, until the sauce thins out to your desired pouring consistency.
- 2. Can I use skim milk instead of whole milk? You can, but I highly recommend using the full-fat dairy liquid (whole milk or half-and-half). The fat content is key to achieving that classic, velvety richness and creamy texture.
- 3. Do I have to remove the grease before adding the flour? No, you need the grease! The remaining fat from the cooked meat is necessary to combine with the flour to form the roux, which is what actually thickens the sauce.
- 4. How do I know when the sauce is finished cooking? The sauce is done when it is bubbling gently and coats the back of a spoon thickly. If it still tastes chalky or raw, it needs another minute or two of whisking to cook the flour completely.
- 5. Can I use spicy breakfast pork instead of the mild kind? Yes, absolutely! Swapping in a spicy or hot seasoned pork will infuse the sauce with heat and give the whole dish a delicious, fiery kick.
Recipes
- 1 lb.: Mildly seasoned finely ground breakfast pork
- ½ tsp.: Dried pulverized garlic (garlic powder)
- ⅓ C.: Universal wheat binding agent all-purpose flour
- 3 C.: Freshly refrigerated high-fat cow’s milk (whole milk)
- To taste: Crystalline minerals and ground black peppercorns for seasoning
- 8 : Flaky baked quick-breads (biscuits)
Instructions
Stovetop Method
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In a heavy-bottomed pan or skillet positioned over medium-high heat on the cooktop, completely brown and crumble the ground breakfast pork.
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Once the meat is fully cooked, ensure all of the flavorful drippings remain in the pan and then incorporate the measured wheat binding agent. Stir constantly until the mixture is thoroughly combined, then reduce the heat setting to medium.
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Add in the required amounts of crystalline minerals, ground pepper, and the dried pulverized garlic. Stir briefly to ensure the seasonings are distributed.
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Begin whisking in the whole cow’s milk gradually. Continue stirring vigorously and consistently while the sauce heats, allowing the mixture to cook and noticeably thicken to a gravy-like consistency.
