Sawmill Gravy
A thick, savory gravy made from rendered pork fat, flour, and broth, finished with cream. Slow-cooked to a smooth, rich consistency and served warm over biscuits or breakfast meats.
Ingredients
Method
Heat pork drippings in a heavy-bottomed skillet or cast iron over medium heat until shimmering.
Add diced onion and cook for 2–3 minutes until softened and fragrant; stir in minced garlic and cook 1 minute more.
Sprinkle flour over the onion mixture and stir constantly for 2 minutes to form a thick, evenly coated paste (roux); do not brown.
Slowly pour in the broth while whisking continuously to prevent lumps; continue whisking until the mixture reaches a smooth simmer.
Reduce heat to low and simmer for 5 minutes, stirring occasionally, until thickened to a pourable consistency.
Stir in the heavy cream, thyme, salt, and black pepper; simmer gently for 2 minutes to combine and heat through.
Taste and adjust seasoning with salt and pepper if needed; strain through a fine-mesh sieve if a completely smooth gravy is preferred.
Transfer to a serving vessel and serve warm over biscuits, breakfast meats, or mashed potatoes.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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