WHITE GRAVY ALSO CALLED SAWMILL GRAVY
- Bacon drippins (this is the grease leftover after you fry bacon)
- white milk
- salt and pepper
- If you notice, the recipe calls for white milk which is simply regular milk. I don't know why but the folks down South always call regular milk - white milk.
- The reason you cook the flour and bacon drippins for a while is to get rid of that flour taste.
- If the gravy gets too thick, just add milk to thin it down.
- Crumbled cooked sausage can be added to the gravy. Replace the bacon drippins with the sausage grease in the recipe.
- Lastly, like a lot of Southern recipes, there just isn't exact amounts of this or that in the recipe directions. Don't worry this recipe is so forgiving that you just can't mess it up.