Country gravy is a popular variety of gravy often served in the Southern United States. It has a creamy white color and thick, rich texture. The main question around country gravy is whether or not it contains dairy ingredients like milk or cream. This article will explore the typical ingredients in country gravy and discuss whether dairy is an essential component.
What is country gravy?
Country gravy starts with a simple roux made from fat and flour. The traditional roux uses bacon drippings or sausage fat along with all-purpose flour. The roux is cooked over medium heat until it turns a light golden brown. Milk or cream is then whisked in to form the characteristic thick gravy consistency.
Beyond the basic roux and dairy mixture, country gravy often contains:
- Black pepper
- Salt
- Onion powder
- Garlic powder
- Poultry seasoning
The gravy is classically served over biscuits, and sometimes chicken fried steak, mashed potatoes, or other Southern comfort foods. The rich, thick texture along with black pepper makes it a staple for a traditional Southern-style breakfast.
Does it require milk or cream?
While milk and cream are very common ingredients in country gravy, they are not always required. Some recipes use chicken or beef broth in place of the dairy. The liquid is still added to the roux to achieve the thick gravy texture.
There are three main options for making the gravy without milk or cream:
- Broth – Chicken, beef, or vegetable broth
- Milk substitutes – Soy milk, almond milk, coconut milk
- Roux only – No added liquid, just fat and flour
Broth can provide a rich base for the gravy and plenty of thickness as the starch in the flour absorbs the liquid. Non-dairy milks from soy, almonds, and coconuts can replicate the creaminess from dairy. Using just a roux keeps the gravy vegan by skipping any animal products.
Broth-based country gravy
Replacing dairy milk with broth is the most common substitute for making country gravy. Chicken, beef, and vegetable broth all work well. The procedure is the same as a traditional recipe:
- Make a blonde roux with fat and flour
- Gradually whisk in broth instead of milk
- Simmer until desired thickness is reached
- Season with salt, pepper, etc.
For those avoiding dairy, chicken or beef broth provide the most similar flavor profile. Vegetables broths can also work but may have a slightly different taste. The gravy will end up with an opaque appearance from the starch-thickened broth that mimics the look of milk-based gravy.
Non-dairy milk country gravy
For a lactose-free version, non-dairy milks make an excellent substitution in country gravy. Soy milk, almond milk, coconut milk, and other vegetable-based milks can replicate the texture and color of dairy milk. The procedure is the same as the traditional technique:
- Make a blonde roux with fat and flour
- Gradually whisk in non-dairy milk
- Simmer until desired thickness
- Season with salt, pepper, etc.
Soy milk is the most neutral substitute for cow’s milk. Almond milk provides some nutty flavors that pair well with country gravy. Coconut milk makes a rich, creamy gravy. Just note that full-fat coconut milk may over-thicken the gravy.
Dairy-free roux-only gravy
A third option is to skip any added liquid and just rely on the thickening power of the flour’s starch. With this method, the gravy gets both its flavor and viscosity entirely from the cooked roux.
To make a roux-only country gravy:
- Make a blonde roux with fat and flour
- Cook the roux until very thick and pasty
- Whisk in spices, salt, pepper, etc.
Cooking the roux longer removes more moisture and causes the starch granules to swell more. This creates a very thick mixture without needing any milk or broth added. The main drawback is that the gravy has a more intensely flour-y taste.
What about cream-based gravy?
Besides milk, heavy cream is also a popular liquid for country gravy. The extra fat gives it an even richer, luxurious texture. As a dairy product, cream is not an option for vegan or dairy-free diets.
There are a few possibilities for making a cream-style country gravy without the dairy:
- Full-fat coconut milk – The highest fat content most closely mimics heavy cream.
- Cashew cream – Blended soaked cashews create a thick, creamy liquid.
- Tofu – Silken tofu pureed into the roux makes a smooth, creamy gravy.
While non-dairy replacements can provide creamy textures, keep in mind the flavor will differ from a traditional heavy cream-based recipe.
Country gravy ingredients
Whether making a classic dairy-full country gravy or a non-dairy version, the ingredients play an important role in producing the characteristic flavor and texture.
Fats
Here are common fats used to make the roux in country gravy:
| Fat | Description |
|---|---|
| Bacon drippings | Rendered fat from cooked bacon provides a smoky, salty flavor |
| Sausage fat | Grease from cooked sausage gives a meaty umami taste |
| Butter | Butter can be used instead of meat fats for a more neutral flavor |
| Oil | Any neutral cooking oil like canola or vegetable oil |
For lacto-vegetarian gravy, butter is the best choice. Vegan recipes can use any plant-based oil. The smoky, savory taste of bacon or sausage fat complements the gravy but isn’t mandatory for great flavor.
Flour
All-purpose flour is traditional, but you can also use substitutes:
- All-purpose – Most common choice, produces smooth gravy
- Whole wheat – Adds nutty flavor from wheat bran
- Rice – Gluten-free option
- Cornstarch – Creates very thick gravy
Whole wheat or rice flours add fiber and nutrients while cornstarch can mimic a roux without any wheat. This makes it a good possibility for gluten-free diets.
Liquids
While dairy milk and cream are standard, country gravy can be made with several non-dairy liquids:
- Broths – Chicken, beef, and vegetable broths
- Non-dairy milks – Soy, almond, coconut, oat, etc.
- Water – For very simple gravy with just the flavor of the roux
Even plain water can work to create a basic country gravy. While it won’t have the richness of milk and cream, it’s a quick option for those avoiding dairy.
Seasonings
Beyond the core ingredients of fat, flour, and liquid, seasonings are what give country gravy its characteristic flavor. Common ones include:
- Black pepper – Freshly cracked pepper provides bite
- Onion powder – Dried onion flavor
- Garlic powder – For aromatic garlic tones without the texture
- Salt – Essential for bringing out flavors
- Poultry seasoning – Thyme, sage, marjoram, and other herbs
Tailor the blend of seasonings to your tastes or dietary needs. Avoiding onion and garlic is helpful for low FODMAP diets. Omitting salt works for low-sodium diets. Get creative with options like smoked paprika, nutritional yeast, dried mushrooms, etc.
Dairy-free substitutes
For those avoiding milk and cream, there are multiple ways to prepare country gravy:
Broth-based
- Chicken broth
- Beef broth
- Vegetable broth
Non-dairy milks
- Soy milk
- Almond milk
- Coconut milk
- Cashew milk
- Oat milk
- Hemp milk
Thickeners
- Cornstarch
- Tapioca starch
- Arrowroot
With so many alternatives, those avoiding dairy can still enjoy homemade country gravy. The broth or non-dairy milk options will be the closest to the classic style.
Is country gravy gluten-free?
Traditional country gravy is not gluten-free because it uses wheat flour to thicken and flavor the gravy. However, it’s possible to prepare gluten-free country gravy a few different ways:
- Use gluten-free flour – Options like rice, chickpea, oat
- Use cornstarch instead of flour
- Simmer gravy to thicken instead of using roux
Substitute flours made from rice, chickpeas, oats, and other gluten-free grains can create a roux for gravy. Cornstarch also thickens without wheat. Or simply simmering the broth longer will allow it to reduce down to a gravy consistency.
When using gluten-free flours, it may take more time for them to thicken the gravy compared to wheat flour. So adjust cooking times and amounts as needed. Overall, there are several ways to prepare delicious country gravy that avoids gluten.
Low-FODMAP country gravy
The low-FODMAP diet reduces short-chain carbohydrates that can cause digestive issues. Fortunately, classic country gravy is already low-FODMAP compliant in most cases. Here are some tips for keeping gravy low-FODMAP:
- Use lactose-free milk – Most non-dairy milks are low lactose
- Limit onion and garlic – Onion and garlic powders can be triggers
- Avoid wheat-based thickeners – Wheat flour is high-FODMAP
- Use low-FODMAP oils – Butter, olive oil, canola oil
Sticking with lactose-free dairy or non-dairy milks keeps lactose low. Minimizing onion and garlic is helpful. And opting for cornstarch over flour avoids high-FODMAP wheat. With these simple swaps, country gravy can be modified to be low-FODMAP friendly.
Conclusion
Country gravy does traditionally contain dairy ingredients like milk or cream. However, it’s possible to make delicious country gravy without the dairy for those avoiding it. Using broth, non-dairy milks, roux-only techniques, and proper seasonings gives you all the thick, creamy texture and flavor of country gravy without the milk and cream.
The gravy can also be adapted to be gluten-free or low-FODMAP by selecting alternate thickeners and flavorings. At the end of the day, the core of great country gravy comes down to the technical execution of the roux and well-balanced seasonings.
So for those seeking a hearty country gravy without dairy, there are many options to try. You can stick close to the classic with broth and non-dairy milks. Or explore entirely plant-based versions from vegetarian fats and gluten-free thickeners. The possibilities are open to put a flavorful dairy-free twist on this comforting Southern staple.
