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Photo by Jess124

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Houston, Texas, USA
Jess124 is looking for: (5 recommendations)
Ok I'm making chicken fried steak tonight but need to know how to make that white cream gravy you get at the restaurants. I usually use the pan drippings and make a roux and add whatever cream or milk I have but my husband says it isn't the same as the white gravy you get from the restaurant. Yes it is more of a brown color but it is still cream gravy.. Any recipes for white gravy?

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Last updated: Jan. 15, 2013 2:13 pm
Posted: Jan. 15, 2013 12:04 pm
 
Commented by: manella
Jan. 15, 2013 12:15 pm
hi Jess, look at sarah's request down below,right at the bottom there is a recipe for steak with milk gravy.Hope this helps.
Comments:
Sarah
Jan. 15, 2013 12:18 pm
And if there is one thing I have learned making gravy it rarely comes out the same color as last time, maybe something to do with the type of grease or amount? He should focus on flavor not color, some restaurants have theirs shipped in already made and I'm sure it has something added to give it that perfect white color.
 
Jess124
Jan. 15, 2013 12:32 pm
I agree with you completly. I love my gravy but my husband didnt grow up eating bold flavors everything was very bland. Thats why I think he likes the "white" gravy more. It probably is premade and not made with pan drippings. It is his favorite meal and something Ive been making since I was 10 years old he just never eats my gravy. He has tried it but doesnt usually put it on his chicken fried steak. My husband is very picky and it is very annoying but I really want to try to make the "white" gravy. If I dont use the pan drippings maybe just use butter? See that just doesnt sound good to me lol.
 
Commented by: roaddriver6
Jan. 15, 2013 12:26 pm
When you cook some sausage save the drippings and use that as your gravy base.
 
Recommended Recipe:
Photo of: The Best Chicken Fried Steak

The Best Chicken Fried Steak

Submitted by: norah 
Home Town: Peru, Indiana, USA
Living In: Denver, Colorado, USA
This recipe for chicken fried steak includes a batter spiked with Tabasco Sauce and a pan gravy that is sure to satisfy all the chicken fried steak lovers at your table. 
Recommended by: mimosa ain't no PRO
Jan. 15, 2013 12:31 pm
Poor thing! Most restaurants use instant gravy packets!! And to me they taste like paste. Just a guess, but being from NO, are you maybe taking your roux a bit to brown for cream gravy? My family from down there has some pretty dark cream gravy but outside LA it's usually a lot whiter. A tasty cream gravy will actually be a soft creamy tan color (from the drippings more than the roux). To make mine more flavorful, I don't use plain milk, I use half chicken broth and half "half n half". Lots of black pepper too!
Comments:
Jess124
Jan. 15, 2013 12:38 pm
That is what I thought they used. My husband also ate out a lot when he was a kid. He doesnt like homemade mashed potatoes but loves KFC instant potatoes. What a weirdo! lol I dont really make my roux too dark I only cook it for a minute but maybe that is too long. Being from NO I grew up making roux. When I started cooking by recipies I always came across ones that called for roux and didnt make them bc I didnt know what it was. All along it was something I've been doing all my life and just didnt know it had a name! lol.
 
Celeste
Jan. 15, 2013 12:40 pm
Also cook your roux longer, just till it starts to brown, this will also add flavor
 
Commented by: Celeste
Jan. 15, 2013 12:39 pm
Add a little (to taste) Better then Bullion Chicken Base (I use low sodium) after you add the milk, it will give it lots of flavor.
 
Commented by: nanny129
Jan. 15, 2013 12:50 pm
http://southernfood.about.com/od/friedsteakrecipe/r/bl80222f.htm
Comments:
nanny129
Jan. 15, 2013 12:55 pm
jess- i think you were taught like i was- heat- med-hi- flour- stir til roux forms-- i think maybe - cut back on the heat a little- and not allow it to cook quite so long-- then add your milk/water:-)when i make it for breakfast (white) i mix 1/2 water-1/2 milk- and slow the process- hope this helps
 
manella
Jan. 15, 2013 12:59 pm
Know what you mean Jess,been eating "chicken fried steak" for as long as i can remember,we called it "breaded steak."Didn't know it was called chicken fried until i joined this site.Learn something new every day.
 
Jess124
Jan. 15, 2013 12:59 pm
Nanny this is basically exactly what I do but use cajun seasoning, garlic powder and pepper. I think my husband must just be used to eating instant gravy from when he was growing up. I will not be buying any gravy packets for him thats for sure :)
 
Jan. 15, 2013 2:13 pm
I haven't made my grandma's cracker steak in years so don't remember it exactly. Thin steaks pounded all over with the back of the knife (she didn't have a meat mallet). Then marinade in buttermilk, hot sauce, S&P & crushed garlic. Dredge in flour, pound that in with back of knife. Set in fridge single layer to air dry for 30 minutes. Dip in buttermilk/hot sauce again then dredge in very finely crushed saltines. Pound that in with back of knife, air dry again in the fridge. Fried in shortening. Pour off most of the grease & lower heat. Mix a quart jar full of flour, milk, & lots of pepper, pour in pan. Cook down to desired thickness.
 
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