WHITE GRAVY Meaning and
Definition
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White gravy is a creamy, thick, and smooth sauce commonly used in American Southern cuisine. It is typically prepared from a combination of fat, flour, and milk, occasionally enriched with meat drippings or broth. This versatile sauce has a distinct pale color, hence the name "white." While there are variations, the basic ingredients and preparation method remain consistent across different recipes.
To make white gravy, the process usually begins with melting fat, such as butter or bacon grease, in a skillet over medium heat. Flour is then added gradually and cooked until it forms a roux, resulting in a golden-brown color. Milk is slowly incorporated into the roux, while constantly stirring, to prevent lumps from forming. The sauce is further cooked until it reaches the desired thickness, which can range from a pourable consistency to a more dense texture. Seasonings like salt, pepper, and sometimes herbs or spices are often added to enhance the flavor.
White gravy is often served with breakfast dishes such as biscuits, country fried steak, chicken fried steak, or hash browns. Its creamy, savory taste complements these dishes well, providing a satisfying, rich element. The simplicity of its ingredients and preparation has made white gravy a staple in Southern American cooking, loved for its indulgent and comforting qualities.
Common Misspellings for WHITE GRAVY
- qhite gravy
- ahite gravy
- shite gravy
- ehite gravy
- 3hite gravy
- 2hite gravy
- wgite gravy
- wbite gravy
- wnite gravy
- wjite gravy
- wuite gravy
- wyite gravy
- whute gravy
- whjte gravy
- whkte gravy
- whote gravy
- wh9te gravy
- wh8te gravy
- whire gravy
- whife gravy
Etymology of WHITE GRAVY
The exact etymology of the term "white gravy" is not well-documented. However, its origins likely lie in the combination of the words "white" and "gravy", which refers to a sauce or dressing made from the juices of cooked meat or vegetables. "White" typically denotes a color or a lack of pigmentation, so it could indicate that the gravy is of a light or pale appearance. Additionally, the term "white gravy" is often used to describe a specific type of gravy commonly found in Southern cuisine in the United States. This type of gravy is usually made from a white roux (a mixture of flour and fat, often butter or oil) and milk, resulting in a creamy and pale sauce. However, it is important to note that the etymology of colloquial food terms can often be difficult to trace accurately.
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