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Favorite type of gravy?

Let's say you were forced to choose one type of gravy for the rest of your life, and had to use it on anything "gravy appropriate" -- e.g. biscuits, meatloaf, potatoes, etc.

What type of gravy would it be?

A basic cream or country gravy?

White?

Vegetarian?

Sausage?

Seafood gravy?

Egg?

Red-eye gravy?

Something else?

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  1. Definitely made from meat -- if I had to choose one kind, then turkey.

    1. Call me crazy, but the white, spicy, country gravy that they serve at Cracker Barrel for the country fried steak. I'm not a gravy person, but I could drink this stuff. I've tried making a homemade version, but couldn't master it. I'm sure upper scale places make it better, but it's pretty darn good.

      1 Reply
      1. re: jhopp217

        http://www.recipelion.com/Restaurant-...
        It's about the meat grease, I find the sausage combined with bacon makes a pretty kick butt base. I like to add a bay leaf and poultry seasoning.

      2. I really like au jus...simple, reduced juices, perhaps seasoned lightly.

          1. re: MonMauler

            Ditto on white sausage gravy, good with biscuits, country fried steak, damned near anything

            1. re: MonMauler

              +1

              Beef based onion gravy would be a close second.

              1. re: MonMauler

                Another vote for homemade, white, cream-based gravy with sausage. I rarely eat it, but when I do... on homemade biscuits it's just divine.

              2. white country gravy, made with sausage and bacon.