Sawmill Gravy, Onion Gravy, Giblet Gravy, Cranberry Gravy , Cornmeal Gravy, Peanut Butter Gravy, Chocolate Gravy , Red Eye Gravy, Tomato Gravy, Mushroom Gravy , Italian Gravy, Cream Gravy, Cheese Gravy , Sour Cream Gravy, Gravy Tips, and good things about gravy .

Sawmill Gravy
Gravy is very tricky to make. For those of you who know how to make a roux, then, this will be easy. (For you rednecks out there, a roux is a hot mixture of fat and flour). Anyway, this recipe makes 2 1/2 cups of gravy.

About 2-3 tablespoons bacon grease
About 1/4 cup flour (you can either kind, I usually use self-rising)
Salt and pepper to taste
Milk (about 2 cups)

Heat the bacon grease in a large skillet over medium-low heat.

Whisk the flour into grease and cook until the flour is golden brown - about 5 minutes. If you undercook this, it will taste like flour and grease, yuck.

Reduce the heat to low and slowly add milk, a little at a time. Whisk constantly, if you don't, you will have lumpy gravy and your family will never let you live it down (like the time you left the guts in the turkey, right Sherri?).

Bring this to a simmer, and it should start thickening immediately. If it firms up too fast, remove from heat and whisk in a little more milk or water to thin. If it doesn't thicken, just keep simmering it - the liquid will reduce, I promise.

Season with salt and pepper, and pour over Momma's Biscuits

Onion Gravy
2 medium-sized onions
1 stick margarine
1/4 cup flour
1 package dry brown gravy mix
dash of salt
dash of pepper
2 cups milk
Water

Giblet Gravy
2 tablespoons flour
1 to 2 Tbsp. fat to each cup liquid
1/4 cup chopped giblets
2 hard-boiled eggs, chopped

Blend the flour thoroughly with fat or cold liquid before combining it with the hot poultry drippings. This helps to prevent lumps. For moderately thick gravy, use 2 tablespoons flour and 1 to 2 tablespoons of fat to each cup of liquid. For thin gravy use only 1 tablespoon flour and 1 tablespoon of fat for 1 cup liquid. You add 1/4 cup chopped giblets and 2 chopped hard-boiled eggs before pouring over dressing.

Cranberry Gravy
1 (10 1/2 oz.) can condensed chicken broth
1/4 cup lemon juice
Grated peel of 1 lemon
1 can whole cranberry jelly
Salt and pepper to taste

After turkey has been removed from pan, skim off as much fat as possible from drippings (an ice cube passed through the drippings will hasten the congealing of fat, facilitating the removal), leaving juices and brown bits. Add chicken broth, lemon juice and the grated peel of lemon. Cook over medium heat until bubbly hot. Add cranberry jelly to gravy, stirring until dissolved and thoroughly heated through. Add salt and pepper to taste. This will not be a thick gravy, but it may be thickened slightly, if desired. Pour into a warmed gravy boat to pass with the turkey or dressing.

Cornmeal Gravy
1/2 cup corn meal
1 cup water
Salt and pepper to taste
1 cup milk (buttermilk may be used for buttermilk gravy)
1 teaspoon oil or bacon grease

In heavy skillet brown corn meal to a golden brown, add salt and pepper, then stir in the oil. Combine the milk and water and pour as much as needed to boil. Make sure the gravy is thin enough too, because it will thicken slightly after it is cooked. Let boil for about 2 minutes.

Peanut Butter Gravy
Sausage grease or bacon grease
Flour
Milk
Peanut butter
Salt and pepper

Brown flour in the sausage grease. Stir in 1 heaping tablespoon of peanut butter. Add milk as necessary to reach desired consistency. Salt and pepper to taste. This is great on toast, biscuits or hash browns.

Chocolate Gravy
This recipe is care of southernfoodways.org and is one of the best I've found! It makes about 2 cups.

Red Eye Gravy
Red-eye gravy is usually made when fried ham and grits are on the breakfast menu. If you've never had eggs, ham, grits, and biscuits with red-eye gravy you'll want to slap yourself! Note: Make sure that you don't use any of that fancy flavored coffee in this. Talk about yucky! Also, you can mix 1/2 cup strong coffee and 1/2 cup water to reduce the intensity of this Southern Classic gravy.

6 to 8 tablespoons ham drippings
1 cup of strong coffee... OR ... 1 cup or so of water plus 2 to 3 teaspoons INSTANT coffee
1/2 to 1 teaspoon sugar, according to your taste
Salt and pepper to taste

After frying ham, remove ham and return the skillet containing ham drippings over medium heat. Add coffee and sugar, and simmer until the liquid reduces by a 1/4 or 1/3 of the orginal volume, or a "red eye" appears in the middle of the reduced mixture, or the mixture reaches your own personal sopping texture, OR ... fifteen minutes or so has elapsed and you are tired of waiting. Season with salt and pepper. Serve immediately with hame, grits, hash browns, eggs, biscuits, and whatever else you have cookin' for breakfast.

Tomato Gravy
Oil or bacon grease
Flour
2 (or more) cans finely cut tomatoes
Salt, sugar

Put oil in a pan. Put a heaping tablespoon of flour in hot oil and brown lightly on low heat. Pour 2 or more cans of finely cut tomatoes in the pan. Take a potato masher and mash the tomatoes up. Pour enough water to make gravy. Season with salt and a tablespoon sugar. Cook about 10 to 15 minutes on low heat. This is great with meatloaf.

Mushroom Gravy
1 onion, sliced thin
1 (2 to 3 oz.) can mushrooms, chopped
2 tablespoons flour
1 to 1 1/2 cups water (include mushroom liquid)
1 beef bouillon cube (or substitute one 10 1/2 ounce can beef broth for water and bouillon cube)

Sauté onion and mushrooms in drippings from roast until onions are transparent. Add flour, blending thoroughly. Gradually add water to desired consistency. Season to taste. Add bouillon cube, dissolving thoroughly. Simmer about 5 minutes.

Italian Gravy
1 large onion, diced
5 slices garlic, pressed
4 teaspoons marjoram
4 teaspoons thyme
1 tablespoon poultry seasoning
1 large can V-8 juice
2 cans (small) tomato paste
2 stalks celery, broken into pieces (remove later)
1/2 cup sherry wine
2 cans mushrooms

Fry onions and garlic in 1/2 cup oil until onions are golden. Add remaining ingredients and simmer 1 hour.

Cream Gravy
Grease from fried chicken or fried steaks (2 or 3 tablespoons)
2 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup hot water
Salt and pepper

Leaving the grease in the pan with the browned crumbs. Add butter, flour, blend and cook until golden brown; add milk and hot water. Stir until smooth and the right thickness and add salt and black pepper. Pour into a gravy boat and serve with hot biscuit or dry rice.

Cheese Gravy
1 cup shredded sharp American cheese
1 cup milk
1 teaspoon fat (meat drippings, bacon grease, or butter)

Heat milk, fat and cheese over low heat until melted for about 15 minutes. Cook over low heat until very smooth.

Sour Cream Gravy
Butter
Flour
Soup stock
Sour cream

Melt butter; add flour; stir in soup stock. Cook over hot water until thick, stirring occasionally. Then slowly add the sour cream; season and serve hot.

• For lumpy gravy, beat it with a whisk until smooth. If this doesn't work, try pureeing it in a food processor, putting it through a strainer, or even mixing it in a blender to get the lumps out.
• Gravy that is slightly too salty can't be fixed, unfortunately. However, you can make another batch of UNSALTED gravy and then mix the two.
• A light gravy can be darkened by using a pinch or two of instant coffee. Next time, cook your roux longer.
• Thin gravy can be thickened by mixing a tablespoon of cornstarch or flour with a tablespoon of water and stirring it into the gravy. Bring your gravy to a simmer and cook 5-10 minutes or until it thickens. If your gravy is still too thin, repeat this process. Don't forget that all gravies will thicken slightly when they cool.
• To thin out a thick gravy, slowly whisk in water or whatever liquid you're using until you get the consistency you want.
• If the gravy is too greasy, skim off the fat or soak it up with a slice of bread. If you have time, chill it, skim off the fat and then reheat it until it bubbles. You may need to either thicken or thin it out.