When it comes to gravy, there are two camps: those who swear by the rich, velvety goodness of brown gravy, and those who prefer the comforting, homespun charm of country gravy. While both types of gravy are delicious in their own right, they have distinct differences in terms of ingredients, preparation methods, and cultural associations. In this article, we’ll delve into the world of gravy and explore the differences between brown gravy and country gravy.
A Brief History of Gravy
Before we dive into the specifics of brown gravy and country gravy, let’s take a brief look at the history of gravy itself. Gravy has its roots in medieval Europe, where it was served as a sauce to accompany roasted meats. The word “gravy” comes from the Old French word “grane,” which referred to a type of sauce made from the pan drippings of roasted meat.
Over time, gravy evolved and spread to different parts of the world, with various cultures developing their own unique takes on the sauce. In the United States, gravy became a staple of Southern cuisine, particularly in the form of country gravy. Meanwhile, brown gravy emerged as a popular condiment in its own right, often served alongside roasted meats and vegetables.
What is Brown Gravy?
Brown gravy is a type of gravy made from the pan drippings of roasted meat, typically beef or lamb. The drippings are mixed with flour or other thickeners to create a smooth, velvety texture, and then seasoned with salt, pepper, and other spices. Brown gravy is often served alongside roasted meats, mashed potatoes, and steamed vegetables.
Key Characteristics of Brown Gravy
- Rich, savory flavor: Brown gravy has a deep, rich flavor that’s developed from the caramelized pan drippings of roasted meat.
- Thick, velvety texture: Brown gravy is typically thickened with flour or other thickeners to create a smooth, velvety texture.
- Dark brown color: Brown gravy gets its characteristic dark brown color from the caramelized pan drippings and the Maillard reaction, a chemical reaction that occurs when amino acids and reducing sugars are exposed to heat.
What is Country Gravy?
Country gravy, also known as sausage gravy, is a type of gravy that originated in the Southern United States. It’s made from the pan drippings of cooked sausage, typically pork sausage, and is often served alongside biscuits, eggs, and other breakfast foods.
Key Characteristics of Country Gravy
- Mild, slightly sweet flavor: Country gravy has a mild, slightly sweet flavor that’s developed from the pan drippings of cooked sausage.
- Thin, pourable texture: Country gravy is typically thinner and more pourable than brown gravy, making it easier to drizzle over biscuits and other breakfast foods.
- Light brown color: Country gravy gets its characteristic light brown color from the pan drippings of cooked sausage and the addition of milk or cream.
Key Differences Between Brown Gravy and Country Gravy
Now that we’ve explored the characteristics of brown gravy and country gravy, let’s take a look at the key differences between the two.
- Ingredients: Brown gravy is typically made with the pan drippings of roasted meat, while country gravy is made with the pan drippings of cooked sausage.
- Flavor profile: Brown gravy has a rich, savory flavor, while country gravy has a mild, slightly sweet flavor.
- Texture: Brown gravy is typically thick and velvety, while country gravy is thinner and more pourable.
- Cultural associations: Brown gravy is often associated with formal, special-occasion meals, while country gravy is often associated with casual, comforting breakfasts.
How to Make Brown Gravy and Country Gravy
Now that we’ve explored the differences between brown gravy and country gravy, let’s take a look at how to make each type of gravy.
Recipe: Brown Gravy
Ingredients:
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or oil
- 2 cups pan drippings from roasted meat
- 1 cup beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
- In a small saucepan, melt the butter or heat the oil over medium heat.
- Add the flour and whisk to combine. Cook for 1-2 minutes, or until the mixture is lightly browned and has a nutty aroma.
- Gradually add the pan drippings, whisking constantly to avoid lumps.
- Bring the mixture to a boil, then reduce the heat to a simmer and cook for 2-3 minutes, or until the gravy has thickened to your liking.
- Season with salt and pepper to taste.
Recipe: Country Gravy
Ingredients:
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or oil
- 1 cup pan drippings from cooked sausage
- 1 cup milk or cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
- In a small saucepan, melt the butter or heat the oil over medium heat.
- Add the flour and whisk to combine. Cook for 1-2 minutes, or until the mixture is lightly browned and has a nutty aroma.
- Gradually add the pan drippings, whisking constantly to avoid lumps.
- Bring the mixture to a simmer and cook for 2-3 minutes, or until the gravy has thickened to your liking.
- Gradually add the milk or cream, whisking constantly to avoid lumps.
- Season with salt and pepper to taste.
Conclusion
In conclusion, brown gravy and country gravy are two distinct types of gravy with different ingredients, flavor profiles, textures, and cultural associations. While brown gravy is often associated with formal, special-occasion meals, country gravy is often associated with casual, comforting breakfasts. By understanding the differences between these two types of gravy, you can better appreciate the rich culinary heritage of the United States and create delicious, authentic gravy dishes in your own kitchen.
Final Thoughts
Whether you’re a fan of brown gravy or country gravy, there’s no denying the importance of gravy in American cuisine. From comforting breakfasts to special-occasion meals, gravy is a versatile condiment that can elevate any dish. By exploring the differences between brown gravy and country gravy, we can gain a deeper appreciation for the rich culinary heritage of the United States and create delicious, authentic gravy dishes in our own kitchens.
What is the main difference between brown gravy and country gravy?
The primary distinction between brown gravy and country gravy lies in their ingredients, texture, and flavor profiles. Brown gravy, also known as espagnole or demi-glace, is a French-inspired sauce made from a mixture of roasted bones, vegetables, and flour, resulting in a rich, dark brown color and a thick, velvety texture. On the other hand, country gravy, also known as sawmill gravy or sausage gravy, is a Southern American staple made from pan drippings, flour, and milk, yielding a lighter, more rustic appearance and a creamy consistency.
The difference in ingredients and preparation methods significantly impacts the flavor of each gravy type. Brown gravy tends to have a deeper, more complex flavor profile, with notes of caramelized onions, roasted bones, and a hint of nuttiness from the flour. In contrast, country gravy has a milder, more comforting flavor, often with a subtle tang from the sausage or bacon drippings and a creamy sweetness from the milk.
What are the typical ingredients used in brown gravy?
Brown gravy typically consists of a combination of ingredients, including roasted bones (beef, veal, or a combination of the two), onions, carrots, celery, garlic, all-purpose flour, and a liquid base such as beef broth, red wine, or a mixture of both. The bones are usually roasted in the oven to enhance their flavor and color, then simmered in liquid to extract their gelatinous properties, which helps thicken the gravy. The vegetables are sautéed in butter or oil to add depth and a hint of sweetness.
Some recipes may also include additional ingredients, such as tomato paste, soy sauce, or Worcestershire sauce, or herbs and spices, to enhance the flavor and umami taste of the gravy. The type and proportion of ingredients can vary depending on personal preference and the desired intensity of the gravy.
What are the typical ingredients used in country gravy?
Country gravy typically consists of a mixture of pan drippings from cooked sausage or bacon, all-purpose flour, and milk or cream. The pan drippings provide a rich, savory flavor, while the flour serves as a thickening agent, and the milk adds creaminess and a touch of sweetness. Some recipes may also include additional ingredients, such as butter, salt, and black pepper, to enhance the flavor and texture of the gravy.
The type of sausage or bacon used can significantly impact the flavor of the country gravy. Traditional recipes often call for pork sausage or bacon, but other types of sausage, such as chorizo or breakfast sausage, can also be used to create a unique flavor profile. Some recipes may also include a small amount of broth or water to thin out the gravy to the desired consistency.
How do I make brown gravy from scratch?
To make brown gravy from scratch, start by roasting bones in the oven until they are nicely browned, then simmer them in liquid to extract their gelatinous properties. Next, sauté onions, carrots, and celery in butter or oil until they are softened, then add flour to create a roux, cooking it for a few minutes to remove any raw flour taste. Gradually add the liquid base, whisking continuously to avoid lumps, and bring the mixture to a boil.
Reduce the heat to a simmer and cook the gravy for at least 30 minutes, skimming off any impurities that rise to the surface. Season the gravy with salt, pepper, and any additional herbs or spices desired, then strain it through a fine-mesh sieve to remove any solids. The resulting gravy should be rich, thick, and full of depth, perfect for serving over roasted meats or mashed potatoes.
How do I make country gravy from scratch?
To make country gravy from scratch, start by cooking sausage or bacon in a pan until it is nicely browned, then remove the cooked meat from the pan, leaving the drippings behind. Add a small amount of flour to the pan, whisking it into the drippings to create a roux, and cook for a few minutes to remove any raw flour taste. Gradually add milk or cream, whisking continuously to avoid lumps, and bring the mixture to a simmer.
Cook the gravy for a few minutes until it thickens to the desired consistency, then season it with salt, pepper, and any additional herbs or spices desired. If the gravy becomes too thick, a small amount of broth or water can be added to thin it out. The resulting gravy should be creamy, savory, and perfect for serving over biscuits, eggs, or breakfast meats.
Can I make brown gravy and country gravy ahead of time?
Yes, both brown gravy and country gravy can be made ahead of time, but the storage and reheating methods differ. Brown gravy can be made up to a week in advance and stored in the refrigerator or frozen for up to 3 months. When reheating, simply warm the gravy over low heat, whisking occasionally, until it reaches the desired temperature.
Country gravy, on the other hand, is best made fresh, as it can thicken and lose its creamy texture when refrigerated or frozen. However, the pan drippings and cooked sausage or bacon can be made ahead of time and refrigerated or frozen, then used to make the gravy when needed. Simply reheat the drippings and add the flour and milk to create the gravy.
How do I troubleshoot common issues with brown gravy and country gravy?
Common issues with brown gravy include a too-thin consistency, a too-thick consistency, or a lack of flavor. To troubleshoot a too-thin consistency, simply simmer the gravy for a longer period or add a small amount of cornstarch or flour to thicken it. For a too-thick consistency, add a small amount of broth or water to thin it out. To enhance the flavor, try adding more aromatics, such as onions or carrots, or a small amount of soy sauce or Worcestershire sauce.
Common issues with country gravy include a too-thick consistency or a lack of flavor. To troubleshoot a too-thick consistency, add a small amount of broth or water to thin it out. To enhance the flavor, try using a different type of sausage or bacon, adding more butter or cream, or seasoning with salt, pepper, and herbs.