White Pepper Gravy ~ Vegan Recipe ~ This Wife Cooks™ (2024)

FAQs

What is pepper gravy made of? ›

Gravy Thickened With Roux

Make your roux using an equal amount of vegetable oil or milk-free margarine in place of butter. Heat the oil or melt the margarine, then add your flour. Whisk until bubbly to remove the "raw" taste of the flour. Add your liquid as usual.

Simple Gravy Recipe Without Milk

This old fashioned gravy recipe made from pan drippings and a slurry of water and corn starch has been passed down in my family for generations. It's a foolproof gravy recipe and so easy to make following these simple instructions.

This gravy recipe is best with a soy milk because of its natural flavor profile. If you don't use or have soy milk, you can always opt for oat milk or almond milk, just make sure it is unsweetened. Smother this gravy over Country Fried Cauliflower Steaks or biscuits!

Country gravy and white gravy are names that are frequently used interchangeably for similar sauces. Sometimes country gravy uses bacon grease in place of the butter as the fat to make the roux.

I recommend real butter here if you don't have any dietary exceptions that prevent that. You could also use turkey fat here, but I prefer the flavor of the butter. If you're making any sort of bacon-wrapped meat, bacon grease works beautifully as a gravy starter as well.

Fats add tremendous flavor.

Butter, chicken fat, turkey, beef, pork, bacon, duck, goose…if it has fat, it'll add flavor. And that, Riene, will get you back on the gravy train. Now, go roast a chicken, save the drippings, and make some gravy! (We've heard biscuits to sop up all that gravy add a little extra flair too.)

A slurry is generally made with liquid (often water or broth) mixed with either cornstarch or flour and added to a hot liquid to thicken it. Because a slurry is a concentrated starchy liquid it will thicken sauces and gravy.

The liquid needs to be very hot before thickening the gravy with flour. Combine ½ cup cold water and ½ cup flour in a container with a tight-fitting lid and shake to mix it. I find if I use cold water to mix with the flour, lumps do not form in the container.

Do you use hot or cold milk for gravy? ›

THE BOTTOM LINE: There's no reason to scald the milk for white sauce unless you're trying to infuse it with other flavors (onion or herbs, for instance). Not only does the scalding process take extra time, but using cold or room-temperature milk actually gives you a smoother sauce—and one less pot to wash.

One alternative is to use a non-dairy milk such as almond milk or soy milk. Another option is to use a roux (a mixture of butter and flour) to thicken the gravy, and then add a flavorful broth or stock in place of the milk. You can also use pureed silken tofu as a milk substitute.

When oats are heated, the starches thicken, just like when you cook oatmeal. It's the heat that makes oat milk slimy which can come from the friction in your blender.

Since oats consists of around 50-60% starch, and this starch acquires a gelatinous texture when blended or heated, enzymes hydrolysing (i.e. breaking down) starch also helps to create a smoother and creamier texture than if you were to simply blend oats with water.

PEPPERED GRAVY MIX | Pioneer. Pioneer Peppered Gravy Mix is the rich and creamy white country gravy that southern cooking is famous for, but with a peppered kick. Top biscuits, country fried steak, mash potatoes and more for a that creamy, scratch-made southern meal you've been craving.

Add Dairy

Milk and dairy products contain a protein called casein that is able to bind with capsaicin before it reaches our tongue, so it can reach fewer receptors, and lessens the sensation of spice. If your dish is too spicy, try adding heavy cream, yogurt, sour cream or butter to help mellow it out.

Ground Cumin

Ground cumin is another unexpected white pepper substitute, but its somewhat mild flavor accomplishes a similar purpose to white pepper. For each teaspoon of white pepper your recipe calls for, start with half a teaspoon of cumin and make adjustments as you see fit.

The main difference is that country gravy does not have sausage. Country gravy uses butter to make its roux, while sausage gravy uses the rendered fat from the meat, cooked with flour, to thicken the gravy. Check out Ree Drummond's recipe for country gravy which she serves alongside chicken fried steak.