Gravy—how I love thee. It brightens nearly every meal, and making it from scratch is one of the easiest and most rewarding kitchen skills. I get frustrated when people skip homemade gravy in favor of jarred, canned, or dry mixes. Homemade is far superior, and I’ll show you a great gluten-free and dairy-free version of classic white/cream gravy. I learned these techniques after my allergy diagnosis, and they apply to most gravy styles. If you need extra help, there’s a video included.
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Cooking 101: The Basics runs for 16 weeks with new recipe posts each Wednesday. Each post includes tips, step-by-step photos, and practical advice—like a personal online cooking school. Take the time you need to practice; when you’ve made the recipe (or a variation), come back and add a link to share your results. If you don’t have a blog, upload your photos to the Facebook group so we can all enjoy them.
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Grab your aprons and let’s get cooking!
WEEK #3 – GRAVY, GRAVY, GRAVY
I learned to make gravy in junior high or high school and picked it up quickly. After I married, it was one of the first recipes I taught my husband—an important lesson for breakfast happiness. My favorite is biscuits with cream gravy and bacon. Not an everyday dish, but a special treat.
You can make gravy in many kinds of pans, but I get consistently good results with a quality nonstick skillet. The other key is adjusting stovetop temperature as you go; I typically change the heat a few times while making gravy to achieve the right texture. It sounds fussy, but it’s actually simple.
Red Eye Gravy
Red eye gravy is a Southern favorite made with country ham and hot coffee. The name comes from the thin, reddish ring of fat that forms on the surface as the gravy reduces. It’s bold and flavorful—perfect served over ham or biscuits.
Cream Gravy
Cream gravy—also called white gravy, sawmill gravy, or country gravy—is a Southern classic. It’s simple to make and versatile: great over mashed potatoes, chicken-fried steak, or biscuits. Once you master this basic white gravy, you can adapt it into an Alfredo sauce or a creamy base for mac & cheese.
Sausage Gravy
Sausage gravy is a hearty variation of cream gravy made with crumbled breakfast sausage. It’s rich and savory and traditionally served over split biscuits for a comforting breakfast or brunch.
Brown Gravy
Brown gravy is the go-to for pot roast, meatloaf, roasted chicken, or turkey. Make it from pan drippings or stock, and add cooked giblets for a classic Thanksgiving-style gravy.
Gluten Free / Dairy Free Gravy
I developed a reliable gluten-free and dairy-free gravy soon after my allergy diagnosis. It uses sweet rice flour and dairy-free butter with rice or soy milk to create a smooth, creamy gravy that stands up well to sausage or savory dishes. It’s easy and tastes fantastic.
Homemade Gravy (Cooking 101 Basics – Week #3)
2 cups of each gravy
Four basic gravy recipes, including gluten-free and vegan options.
Ingredients
Red Eye Gravy
- Country ham
- 4 tbsp hot black coffee
Cream Gravy
- 4 tbsp butter (or bacon drippings)
- 4 tbsp flour
- 2 cups milk
- Salt and pepper
- 3/4 cup cooked pork sausage (optional for sausage gravy)
Brown Gravy
- 2 cups beef or chicken stock
- 2 tbsp cornstarch
- 2 tbsp water
- 3/4 cup cooked chopped giblets (optional for giblet gravy)
Dairy Free / Gluten Free Gravy
- 4 tbsp dairy-free butter (or bacon drippings if not vegan)
- 4 tbsp sweet rice flour (avoids gritty texture)
- 2 cups rice milk or soy milk
- Salt and pepper
Instructions
Red Eye Gravy
- Choose a slice of country ham with a good amount of fat. Fry it in a skillet in its own fat until well browned on both sides. Transfer the ham to a platter. Add hot black coffee to the skillet, scraping to release the browned bits from the pan, then pour the mixture over the ham and serve.
- Tip: You can make this gravy from drippings of country ham, bacon, or other pork.
Cream Gravy
- In a large skillet, melt butter and stir in flour over medium-high heat. Cook the roux for 1–2 minutes, stirring frequently.
- Reduce heat to low and slowly whisk in the milk, stirring constantly to smooth out any lumps. Once smooth, raise heat to medium-high and bring to a gentle boil. The gravy will thicken—add cooked sausage if making sausage gravy—then continue stirring for 30 seconds to 1 minute. Season with salt and pepper.
- Gravy will thicken further as it cools.
Brown Gravy
- Pour stock into a large skillet and bring to a boil over medium-high heat. While it heats, whisk cornstarch with water in a small bowl until smooth.
- Slowly add the cornstarch mixture to the boiling stock, stirring continuously until the gravy thickens. Add cooked giblets if desired, and season with salt and pepper.
- Gravy will continue to thicken as it cools.
Gluten Free and Dairy Free Gravy
- In a large skillet, melt dairy-free butter and whisk in sweet rice flour over medium-high heat. Cook for 1–2 minutes, stirring often.
- Lower the heat and slowly add rice or soy milk while whisking to remove lumps. Increase heat to medium-high and bring to a slow boil. The gravy will begin to thicken—add cooked or soy-based sausage for a vegan sausage gravy—and stir for 30 seconds to 1 minute. Season with salt and pepper.
- Let the gravy cool slightly; it will thicken more as it cools.
Nutrition Information:
Serving Size: 1
Amount Per Serving:
Calories: 42Sodium: 4mgCarbohydrates: 9gProtein: 1g
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{Last week: Tools of the Trade Next Week: Brownies}
MY SPONSOR
This week’s sponsor is Teflon. Their nonstick cookware offers durable nonstick performance, and many of their pans are dishwasher-safe—ideal for frequent gravy-making. I was provided a set of Teflon pans for review, and they are also offering a set to the giveaway winner. All opinions are my own.
