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Low Country Gravy

Raven Higheagle


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!


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Makes 2 Cups
5 Min
10 Min
Stove Top


  • 2 slice
    good bacon, chopped into small pieces
  • 4 1/2 tsp
  • 2 c
    heavy cream
  • 1/8 tsp
    cayenne pepper
  • 1 tsp
    minced fresh sage
  • 1/2 tsp
    sea salt
  • 1/4 tsp
    freshly ground black pepper

How to Make Low Country Gravy


  1. In a thick bottomed saucepan, brown the bacon on high heat, stirring occasionally, until browned.
  2. Reduce the heat and add the flour, stirring constantly for 4 minutes, making a roux.
  3. Add the cream, pepper, cayenne, sage and salt.
  4. Continue cooking over medium to low heat for 4 to 5 minutes, stirring often, until thick and creamy.
  5. Serve immediately or store in an airtight container in the refrigerator for up to 7 days.

Printable Recipe Card

About Low Country Gravy

Course/Dish: Gravies
Main Ingredient: Dairy
Regional Style: Southern
Other Tags: Quick & Easy, For Kids

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