This Sawmill Gravy Recipe is a creamy and peppery recipe, which relies on savory bacon grease and a classic roux. It’s the soul of a Southern breakfast, ready in about 10 minutes.
Jump to RecipeSawmill Gravy Recipe Ingredients
- 4 tbsp bacon grease (reserved from frying bacon)
- ¼ cup all-purpose flour
- 1¾ cups whole milk (or a mix of milk and cream for extra richness)
- ½ tsp salt
- ½–1 tsp black pepper (coarsely ground is best)
How To Make Sawmill Gravy Recipe
- Melt the fat: Place a cast-iron skillet or heavy-bottomed pan over medium heat. Drop in the bacon grease and let it melt until it is shiny, hot, and fragrant. If you don’t have enough bacon grease, you can supplement with butter, but the bacon flavor is essential for “Sawmill” gravy.
- Make the roux: Sprinkle the all-purpose flour evenly over the hot grease. Immediately stir with a whisk or wooden spoon to combine. Keep stirring constantly. Let the flour mixture cook and toast for about 1 to 2 minutes. It should bubble and turn a pale golden color (blonde roux) and smell nutty, not like raw flour.
- Pour the milk: Reduce the heat to medium-low. Pour in the milk slowly while whisking constantly and vigorously. This slow pour combined with fast whisking is the secret to breaking up lumps and getting a silky smooth texture.
- Thicken it: Bring the mixture to a gentle simmer (bubbles slowly breaking the surface). Continue to stir as it bubbles. Cook for 2-3 minutes until the gravy thickens enough to coat the back of a spoon. It will thicken more as it cools, so take it off the heat while it’s still pourable.
- Season: Add the salt and a very generous amount of black pepper. Sawmill gravy is known for its speckled look and spicy pepper bite. Taste and adjust seasoning. Serve hot.
Recipe Tips
- The “Sawmill” Texture: Traditional Sawmill Gravy was often made with cornmeal in logging camps, giving it a gritty texture. Today, the “grit” comes from the abundance of coarse black pepper and sometimes bits of sausage or bacon left in the pan.
- Bacon Grease Storage: Save your bacon grease! Pour it through a sieve into a glass jar and keep it in the fridge. It lasts for months and adds instant smoky flavor to gravies, eggs, and vegetables.
- Too Thick? Gravy tightens up quickly as it cools. If it becomes like glue, simply whisk in a splash of extra milk or water to loosen it back up to your desired consistency.
- Too Thin? If the gravy is runny, simmer it for a few more minutes to evaporate water. Do not add raw flour to hot liquid (it will lump); instead, make a slurry of flour and cold water and whisk that in.
What To Serve With Sawmill Gravy
This gravy is the crowning glory of a hearty Southern breakfast.
- Biscuits: Homemade buttermilk biscuits are the classic vessel.
- Country Fried Steak: Pour it over breaded steak or chicken.
- Fried Chicken: Use it as a dipping sauce.
- Mashed Potatoes: A rich alternative to brown gravy.
How To Store Sawmill Gravy Recipe
- Refrigerate: Store the gravy in an airtight container in the refrigerator for up to 3 days. It will solidify into a jelly-like block; this is normal.
- Reheat: Place the solidified gravy in a saucepan over low heat. Add a tablespoon of milk or water. Whisk constantly as it melts and heats up to ensure it becomes smooth again.
- Freeze: Milk-based gravies can separate when frozen. It is best to make this fresh, as it only takes 10 minutes.
Sawmill Gravy Recipe Nutrition Facts
- Calories: 150
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 15mg
- Sodium: 350mg
- Total Carbohydrates: 7g
- Dietary Fiber: 0g
- Sugar: 3g
- Protein: 3g
Nutrition information is estimated per 1/4 cup serving.
FAQs
They are very similar. Sausage gravy creates the roux using the fat rendered from cooking crumbled pork sausage (leaving the meat in the gravy). Sawmill gravy typically utilizes bacon grease (or sometimes lard) and is defined by the heavy use of black pepper.
You can, but it won’t be Sawmill Gravy. It will be a standard white sauce (Béchamel). The flavor of this dish comes entirely from the rendered animal fat.
This happens if you add the milk too soon. You must cook the flour and fat mixture (the roux) for at least a minute or two to toast the raw flour taste out before adding liquid.
Sawmill Gravy Recipe
Course: BreakfastCuisine: Southern AmericanDifficulty: Easy4
servings2
minutes8
minutes150
kcalA traditional Southern white gravy made from rendered bacon fat, flour, and milk, heavily seasoned with black pepper for a rich, savory topping.
Ingredients
4 tbsp bacon grease
1/4 cup flour
1 3/4 cups whole milk
1/2 tsp salt
1 tsp coarse black pepper
Directions
- Heat bacon grease in a skillet over medium heat.
- Whisk in flour and cook for 1-2 minutes until nutty and blonde.
- Slowly pour in milk while whisking constantly to prevent lumps.
- Simmer for 2-3 minutes until thickened enough to coat a spoon.
- Season heavily with pepper and salt. Serve hot.
Notes
- Milk: Whole milk is standard, but half-and-half makes it decadent. Skim milk will result in a watery, less flavorful gravy.
- Pepper: Use freshly cracked pepper for the best bite; pre-ground pepper is often too fine and dusty for this recipe.
