Gravy, that comforting and versatile sauce, is a staple in many cuisines around the world. It adds richness, moisture, and flavor to everything from biscuits and mashed potatoes to roasted meats and vegetables. But with so many variations, it’s easy to get confused. Two of the most popular types in American cuisine are sawmill gravy and brown gravy. While both are delicious, they are distinctly different in terms of ingredients, preparation, and taste. Let’s dive deep into understanding the characteristics of each, exploring their history, and discovering how to make them at home.
Defining Sawmill Gravy: A Creamy Southern Classic
Sawmill gravy, also known as white gravy or country gravy, is a staple of Southern cuisine, particularly in the United States. Its origins are deeply rooted in the working-class history of the South, where resourceful cooks needed to create hearty and satisfying meals with readily available, inexpensive ingredients.
The defining characteristic of sawmill gravy is its creamy, white appearance. This comes from the base, which is typically made with milk or cream. The flavor profile is rich, savory, and often peppery, with a noticeable presence of pork fat.
The Key Ingredients of Sawmill Gravy
The simplicity of sawmill gravy’s ingredient list is part of its charm. The essential components are:
- Pork fat: Usually rendered from cooked sausage or bacon, this is the foundation of the gravy’s flavor. It provides richness and a savory depth that is hard to replicate with other fats.
- All-purpose flour: Used as a thickening agent, flour helps to create the gravy’s characteristic texture.
- Milk or cream: This is the liquid component, providing the creamy base and contributing to the gravy’s signature white color.
- Salt and pepper: These are the primary seasonings, with black pepper playing a particularly prominent role in sawmill gravy’s flavor profile.
Making Sawmill Gravy: A Step-by-Step Guide
The process of making sawmill gravy is relatively straightforward, but attention to detail is crucial for achieving the perfect consistency and flavor.
- Render the pork fat: Cook sausage or bacon until crisp, reserving the rendered fat in the pan. If you don’t have enough fat, you can supplement with butter or vegetable oil, but the pork fat is key to the authentic flavor.
- Create a roux: Whisk flour into the hot pork fat, creating a roux. Cook the roux over medium heat for a few minutes, stirring constantly, until it is lightly golden. This step is important for removing the raw flour taste and developing the gravy’s flavor.
- Gradually add milk or cream: Slowly pour in the milk or cream, whisking constantly to prevent lumps from forming. Continue whisking until the gravy thickens to your desired consistency.
- Season and adjust: Season with salt and plenty of black pepper. Taste and adjust the seasonings as needed. You can also add other spices, such as garlic powder or onion powder, to customize the flavor.
- Simmer and serve: Simmer the gravy for a few minutes to allow the flavors to meld. Serve hot over biscuits, fried chicken, or other Southern favorites.
Understanding Brown Gravy: A Versatile Sauce for Many Dishes
Brown gravy, in contrast to sawmill gravy, is characterized by its rich, brown color and savory flavor. It is a more versatile gravy, often served with roasted meats, vegetables, and mashed potatoes. Its flavor profile is typically more complex than sawmill gravy, often incorporating meat drippings, stock, and aromatic vegetables.
Brown gravy is a broad term, encompassing many variations depending on the specific ingredients and techniques used. However, the common thread is the use of a browned base, which gives the gravy its characteristic color and flavor.
The Key Ingredients of Brown Gravy
While the exact ingredients can vary, the following are commonly found in brown gravy:
- Meat drippings: Often from roasted beef, pork, or poultry, these drippings provide a rich, savory base for the gravy.
- All-purpose flour: Used as a thickening agent, similar to sawmill gravy.
- Broth or stock: Beef broth, chicken broth, or vegetable broth can be used, depending on the type of meat the gravy will be served with.
- Aromatic vegetables: Onions, carrots, and celery are often sautéed to add flavor and depth to the gravy.
- Seasonings: Salt, pepper, herbs (such as thyme, rosemary, or sage), and sometimes Worcestershire sauce or soy sauce are used to enhance the flavor.
Making Brown Gravy: A More Involved Process
Making brown gravy typically involves a few more steps than making sawmill gravy, but the results are well worth the effort.
- Deglaze the pan: After roasting meat, remove the meat from the pan and set it aside to rest. Place the pan over medium heat and add a small amount of broth or wine to deglaze the pan, scraping up any browned bits from the bottom. These browned bits, known as fond, are packed with flavor.
- Sauté the vegetables: Add chopped onions, carrots, and celery to the pan and sauté until softened and lightly browned.
- Create a roux: Sprinkle flour over the vegetables and cook, stirring constantly, for a few minutes to create a roux. This step is similar to making sawmill gravy, but the roux will typically be cooked for a longer time to achieve a darker color and more complex flavor.
- Gradually add broth: Slowly pour in the broth, whisking constantly to prevent lumps from forming.
- Simmer and reduce: Bring the gravy to a simmer and reduce the heat to low. Simmer for at least 30 minutes, or longer if desired, to allow the flavors to meld and the gravy to thicken.
- Strain and season: For a smoother gravy, strain it through a fine-mesh sieve. Season with salt, pepper, herbs, and other seasonings as desired.
- Serve hot: Serve hot over roasted meats, mashed potatoes, or other dishes.
Comparing Sawmill Gravy and Brown Gravy: Key Differences
While both sawmill gravy and brown gravy are delicious and comforting sauces, they have several key differences:
- Color: Sawmill gravy is white or creamy in color, while brown gravy is, as the name suggests, brown.
- Base: Sawmill gravy is based on milk or cream and pork fat, while brown gravy is based on meat drippings and broth or stock.
- Flavor: Sawmill gravy has a simpler, more peppery flavor, while brown gravy has a more complex, savory flavor.
- Ingredients: Sawmill gravy has a shorter ingredient list, while brown gravy often includes aromatic vegetables and herbs.
- Preparation: Sawmill gravy is generally quicker and easier to make than brown gravy.
- Versatility: Brown gravy is more versatile and can be served with a wider variety of dishes, while sawmill gravy is typically associated with Southern cuisine and breakfast dishes.
| Feature | Sawmill Gravy | Brown Gravy |
|—————–|———————————————–|—————————————————–|
| Color | White/Creamy | Brown |
| Base | Milk/Cream, Pork Fat | Meat Drippings, Broth/Stock |
| Flavor | Peppery, Savory | Complex, Savory |
| Ingredients | Flour, Milk, Pork Fat, Salt, Pepper | Flour, Drippings, Broth, Vegetables, Herbs, Seasonings |
| Preparation | Quick & Easy | More Involved |
| Versatility | Southern Cuisine, Breakfast | Versatile, Served with many dishes |
Choosing the Right Gravy: When to Use Each
The choice between sawmill gravy and brown gravy depends on the dish you are serving and your personal preferences.
- Sawmill gravy is an excellent choice for breakfast dishes, such as biscuits and gravy, chicken fried steak, and omelets. Its creamy texture and peppery flavor complement these dishes perfectly. It is also a great option for adding a comforting touch to simple meals.
- Brown gravy is a more versatile option that can be served with a wide variety of dishes. It is a classic accompaniment to roasted meats, mashed potatoes, stuffing, and vegetables. Its rich, savory flavor enhances the flavor of these dishes and adds a touch of elegance.
Ultimately, the best gravy is the one that you enjoy the most. Don’t be afraid to experiment with different recipes and variations to find your perfect gravy.
Beyond the Basics: Exploring Variations
Both sawmill gravy and brown gravy offer opportunities for experimentation and customization.
- Sawmill Gravy Variations: Consider adding different types of sausage, such as spicy Italian sausage or chorizo, to the gravy. You can also add other seasonings, such as garlic powder, onion powder, or red pepper flakes, to customize the flavor.
- Brown Gravy Variations: Experiment with different types of broth or stock, such as mushroom broth or bone broth, to add unique flavors to the gravy. You can also add wine, sherry, or other liquors to deglaze the pan and add depth of flavor. Different herbs and spices, such as rosemary, thyme, sage, or bay leaf, can also be used to customize the flavor.
No matter which type of gravy you choose, remember to use high-quality ingredients and take your time to develop the flavors. With a little practice, you can create delicious and comforting gravies that will impress your family and friends.
What is the primary difference between sawmill gravy and brown gravy?
Sawmill gravy, unlike brown gravy, is traditionally made with milk or cream as its base, giving it a characteristic white or off-white color. This creamy base is then thickened with flour and seasoned with black pepper, and most importantly, it includes crumbled cooked sausage. Brown gravy, on the other hand, uses a base of meat drippings or broth, often beef, poultry, or pork, which contributes to its rich brown color and savory flavor.
The contrasting bases fundamentally alter the flavor profile. Sawmill gravy boasts a milder, creamier, and sometimes peppery taste dominated by the sausage. Brown gravy offers a deeper, meatier flavor stemming from the drippings, and is typically more savory and umami-rich.
What type of sausage is typically used in sawmill gravy?
Traditionally, sawmill gravy utilizes pork sausage, often breakfast sausage, that has been browned and crumbled. The rendering of the fat from this sausage is crucial to the gravy’s flavor, as the fat is used to create the roux that thickens the gravy. The type of sausage employed can vary slightly depending on regional preferences and personal tastes.
However, opting for a sausage with a higher fat content is generally preferred, as this ensures sufficient rendered fat for the roux and contributes to a richer overall flavor and creamier texture. Mild or slightly spicy breakfast sausage are the most common choices, providing a savory base without overwhelming the gravy’s other flavors.
Can you use different types of milk in sawmill gravy?
Yes, different types of milk can be used in sawmill gravy, impacting its final taste and texture. Whole milk will produce the richest and creamiest gravy due to its higher fat content. Lower-fat milk options like 2% or skim milk can also be used, but the gravy will be less rich and may require adjustments to the amount of flour used to achieve the desired thickness.
Furthermore, some people use half-and-half or even heavy cream for an even more decadent and luxurious sawmill gravy. Plant-based milks like almond milk or soy milk can also be used, but keep in mind they may alter the flavor profile slightly and might require adjustments to the cooking time or thickening agent depending on their individual properties.
What are some common uses for sawmill gravy and brown gravy?
Sawmill gravy is a classic Southern staple, often served over biscuits, chicken fried steak, or mashed potatoes. Its creamy, peppery flavor pairs particularly well with starchy foods and fried dishes, offering a comforting and hearty meal. It’s frequently enjoyed as a breakfast or brunch item, contributing to a filling and satisfying start to the day.
Brown gravy, with its savory and meaty flavor, is commonly served alongside roasted meats, such as turkey, beef, or pork. It complements these dishes by adding moisture and enhancing their flavors. It is also a popular topping for mashed potatoes, meatloaf, and open-faced sandwiches, providing a rich and flavorful sauce that ties the dish together.
How is a roux made for sawmill gravy and brown gravy?
The roux for sawmill gravy typically involves cooking flour in the rendered fat from the sausage until it forms a smooth paste. This mixture is then cooked for a short period, usually a few minutes, to eliminate the raw flour taste before gradually whisking in milk to create the gravy. The heat and constant whisking prevent lumps from forming, resulting in a smooth and creamy sauce.
For brown gravy, the roux is made by cooking flour in melted butter or pan drippings (often beef or poultry fat) over medium heat. It’s crucial to cook the roux for a longer period, allowing it to develop a deeper brown color and nutty flavor, which contributes to the gravy’s characteristic taste and appearance. Depending on the desired darkness and flavor intensity, the roux might be cooked for several minutes, stirring continuously to prevent burning.
Can you make sawmill gravy without sausage?
While traditionally sawmill gravy includes sausage, you can create a variation without it. To do this, you’ll need to find an alternative fat source for the roux, such as melted butter or bacon grease, though bacon grease will alter the flavor significantly. The base will still be milk or cream, thickened with flour, and seasoned with black pepper and other spices to taste.
The flavor profile, however, will be different without the sausage. To compensate, consider adding other seasonings like garlic powder, onion powder, or a pinch of red pepper flakes to enhance the flavor and provide a similar savory element. The resulting gravy will be a creamy, white gravy, but it won’t have the distinct flavor notes of sausage.
How can I prevent my gravy from being lumpy?
Preventing lumps in gravy starts with proper roux preparation. Ensure the flour is fully incorporated into the fat and that the mixture is smooth before adding the liquid. Cook the roux over medium heat, stirring constantly, to avoid burning and ensure even cooking. Don’t rush this process; a well-prepared roux is key to a smooth gravy.
When adding the liquid (milk for sawmill gravy or broth for brown gravy), add it gradually and whisk continuously. Adding cold liquid to a hot roux can cause lumps, so consider using lukewarm liquid. If lumps do form, use an immersion blender to smooth them out. Alternatively, you can strain the gravy through a fine-mesh sieve to remove any remaining lumps, resulting in a smooth and velvety texture.
Alden Pierce is a passionate home cook and the creator of Cooking Again. He loves sharing easy recipes, practical cooking tips, and honest kitchen gear reviews to help others enjoy cooking with confidence and creativity. When he’s not in the kitchen, Alden enjoys exploring new cuisines and finding inspiration in everyday meals.