Because the rest of the country is right. Brown gravy on biscuits is more of a “I’m too hung over to make the right stuff, but I have some of this” kind of thing.
Let me save you a lot of trouble and it’s better than anything you’ll make. Fortunately it’s in every grocery store here in Louisiana.
Sorry man but the day I buy roux is the day I put away the pots and pans for good.
And white sausage gravy is an “I never learned not to eat paste” thing. I have quite purposefully made brown gravy with bacon drippings specifically to have over biscuits. It was as delicious as it was unhealthy. I’d do it more often if I actually cooked bacon as often as I want bacon.
Thank you kindly for your concern, but I come from a long line of Cajun cooks, and what I make is better than anything that comes out of a jar.
+1
Think creamed sausage that doesn’t taste as good as it sounds.
I’ll be the heathen and say I’ve started using xanthan gum for sauces & gravy as I get a much more consistent outcome and it is gluten/carb free.
As do I and obviously you haven’t tried it. Go ahead and spend an hour burning your face and making your own roux because it makes you feel better about yourself, but I’ll just do what most people do here in Louisiana and pour in an extremely tasty roux out of a jar.
I made shrimp and sausage gumbo this last weekend. I wanted to try Alton Brown’s method for making dark roux. It worked very well and it was easy: oil and flour into my big Le Creuset, into the oven at 350 degrees for 90 minutes. Stir with a whisk a couple of times during the cooking. While it’s browning is the time to chop up the peppers, onions, celery and okra and peel and devein the shrimp.
It came out well, but I never have the nerve to let it get really dark brown. It goes from dark to burnt in half no time and I don’t have time to start another batch. I stopped it browning at about the darkish milk chocolate color stage.
This is a good thread to ask the question: is it roux if it’s just flour and fat cooked together for a couple of minutes, and is still white?
If your cream gravy tastes like paste, you’re doing it wrong. I’ve had (hell, even made, early on) brown gravy that was like paste. Too much flour and not enough liquid and you’re on your way to a fine scrapbooking hobby, regardless of the color. For me, cream/milk gravy isn’t white; it’s more to the tan side of things, which is what happens when you make a semi-blonde roux.
My mother would disown me if I ever used premade roux.
And rightly so.
As long as the flour’s incorporated and it doesn’t taste like raw flour, it’s a roux - white roux is the base of Béchamel.
I read that as “…drown me…” :eek:
My mom is pretty tough…