Can You Use Buttermilk to Make Gravy? A Southern Kitchen Secret Revealed
Yes, you can absolutely use buttermilk to make gravy, and in fact, it’s a staple in Southern cuisine. This creates a distinctly tangy and flavorful gravy that complements a variety of dishes.
Understanding Buttermilk Gravy: A Culinary Tradition
Buttermilk gravy, often referred to as sawmill gravy in some regions, is a Southern comfort food classic. It’s a creamy, often peppery, gravy typically served with biscuits, chicken-fried steak, or sausage. The key ingredient, buttermilk, adds a unique tanginess that differentiates it from traditional cream or milk-based gravies. This isn’t just about swapping liquids; it’s about creating a flavor profile that evokes a sense of home and Southern hospitality.
The Alluring Benefits of Buttermilk Gravy
Why choose buttermilk over other milk products for gravy? There are several compelling reasons:
- Tangy Flavor: Buttermilk’s inherent acidity cuts through richness, preventing the gravy from becoming overly heavy.
- Subtle Complexity: The fermented nature of buttermilk adds a layer of complexity that regular milk lacks.
- Historical Significance: Buttermilk gravy is deeply rooted in Southern culinary history, offering a taste of tradition.
- Complementary Flavors: It pairs exceptionally well with savory dishes, especially fried foods and breakfast staples.
The Simple Process: Making Buttermilk Gravy
Creating buttermilk gravy is surprisingly straightforward. Here’s a step-by-step guide:
- Render Fat: Cook bacon or sausage in a skillet. Remove the meat, leaving the rendered fat in the pan.
- Create a Roux: Whisk flour into the hot fat, creating a roux. Cook for 2-3 minutes, stirring constantly, until lightly browned. This step is crucial for thickening the gravy.
- Gradually Add Buttermilk: Slowly whisk in the buttermilk, a little at a time, ensuring no lumps form. Continue whisking until smooth.
- Season and Simmer: Season with salt, pepper (lots of pepper!), and any other desired spices (such as garlic powder or onion powder). Simmer over low heat, stirring occasionally, until the gravy thickens to your desired consistency. This usually takes about 5-10 minutes.
- Serve: Serve hot over biscuits, fried chicken, or your favorite dish.
Common Mistakes and How to Avoid Them
Even with a simple recipe, mistakes can happen. Here are some common pitfalls to avoid when making buttermilk gravy:
- Lumpy Gravy: Whisk the buttermilk in slowly and consistently to prevent lumps. If lumps do form, try using an immersion blender or straining the gravy.
- Burnt Roux: Keep the heat low to medium-low when making the roux. A burnt roux will impart a bitter taste to the gravy.
- Bland Gravy: Don’t be afraid to season generously. Buttermilk has a mild flavor, so it needs a boost from salt, pepper, and other spices.
- Thin Gravy: If the gravy is too thin, simmer it longer to allow it to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help it thicken.
Buttermilk Gravy Recipe Variations
While the basic recipe is a classic, there’s plenty of room for experimentation. Here are some variations to try:
| Variation | Key Ingredient/Change | Flavor Profile |
|---|---|---|
| Sausage Gravy | Cooked Sausage Crumbles | Savory, meaty |
| Bacon Gravy | Cooked Bacon Crumbles | Smoky, salty |
| Pepper Gravy | Extra Black Pepper | Spicy, peppery |
| Onion Gravy | Sauteed Onions | Sweet, savory |
| Herb Gravy | Fresh Herbs (Thyme, Rosemary) | Aromatic, herbaceous |
Frequently Asked Questions (FAQs)
Can I use regular milk if I don’t have buttermilk?
While you can technically use regular milk, the gravy will lack the signature tanginess that buttermilk provides. To mimic the effect, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5-10 minutes before using. This creates a simulated buttermilk with a similar acidity.
What is the best type of fat to use for the roux?
Bacon grease or sausage drippings are the most flavorful options and are traditional for buttermilk gravy. However, you can also use butter or vegetable oil if you prefer.
How do I store leftover buttermilk gravy?
Store leftover buttermilk gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of buttermilk or milk if needed to thin it out.
Can I freeze buttermilk gravy?
Freezing is not generally recommended as the texture can become grainy upon thawing. However, if you must freeze it, cool it completely and store it in a freezer-safe container. Thaw it slowly in the refrigerator and reheat gently, whisking frequently.
Is buttermilk gravy gluten-free?
No, traditional buttermilk gravy is not gluten-free because it uses wheat flour for the roux. However, you can make it gluten-free by using a gluten-free flour blend, such as a mix of rice flour, tapioca starch, and potato starch.
How do I fix gravy that’s too salty?
If the gravy is too salty, you can try adding a small amount of sugar or lemon juice to balance the flavors. You can also add more buttermilk to dilute the saltiness. Some people recommend adding a peeled potato and simmering it in the gravy for 15-20 minutes to absorb excess salt, but remove the potato before serving.
Can I make buttermilk gravy without meat?
Yes, you can make a vegetarian version by using butter or vegetable oil for the roux. You can also add vegetable broth for extra flavor.
What dishes pair well with buttermilk gravy?
Buttermilk gravy is incredibly versatile and pairs well with a variety of dishes, including biscuits, chicken-fried steak, sausage, fried chicken, mashed potatoes, and even vegetables like green beans.
Why is it called sawmill gravy?
The exact origin is debated, but it’s often said that sawmill workers in the South needed a cheap and filling breakfast. Buttermilk and flour were readily available, making it a common staple. The copious amounts of black pepper supposedly resembled sawdust, hence the name.
How do I prevent the gravy from separating?
To prevent separation, ensure you cook the roux thoroughly and whisk the buttermilk in slowly and consistently. Simmering the gravy over low heat also helps to stabilize it.
Can I add cheese to buttermilk gravy?
While not traditional, adding a small amount of shredded cheddar cheese or cream cheese can create a richer and creamier gravy. Add the cheese towards the end of cooking and stir until melted.
What other spices can I add to buttermilk gravy besides salt and pepper?
Beyond salt and pepper, consider adding a pinch of garlic powder, onion powder, cayenne pepper (for a touch of heat), or dried thyme for added depth of flavor. Experiment to find your perfect blend.