low country gravy
The low country is basically considered to be South Carolina and Georgia. In the summer it becomes notoriously hot and humid. Low country gravy is as much as apart of the culture of the low country as biscuits, and fried green tomatoes. This gravy is great on biscuits, grits and mashed potatoes. I like it on hash browns too!
prep time
5 Min
cook time
10 Min
method
Stove Top
yield
Makes 2 Cups
Ingredients
- 2 slices good bacon, chopped into small pieces
- 4 1/2 teaspoons flour
- 2 cups heavy cream
- 1/8 teaspoon cayenne pepper
- 1 teaspoon minced fresh sage
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
How To Make low country gravy
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Step 1In a thick bottomed saucepan, brown the bacon on high heat, stirring occasionally, until browned.
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Step 2Reduce the heat and add the flour, stirring constantly for 4 minutes, making a roux.
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Step 3Add the cream, pepper, cayenne, sage and salt.
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Step 4Continue cooking over medium to low heat for 4 to 5 minutes, stirring often, until thick and creamy.
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Step 5Serve immediately or store in an airtight container in the refrigerator for up to 7 days.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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