Reviewer:

Lauryl

Cooking Level: Intermediate

Reviewed: Jan. 16, 2010

I really enjoyed this gravy. I didn't have buttermilk so I used 1/2 milk and 1/4 cup sourcream. I used it over grilled chicken and for beakfast the next morning I ate it over my eggs and sausage. YUM!

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5 users found this review helpful

Reviewer:

SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Wake Forest, North Carolina, USA

Reviewed: Jan. 17, 2010

Great recipe! Very easy. Thanks

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1 user found this review helpful

Reviewer:

Sawing

Reviewed: Jan. 12, 2005

Was very creamy and went great with potatoes! Yum!

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3 users found this review helpful

Reviewer:

MSKAITLIN

Reviewed: Sep. 17, 2009

I modified this recipe to use for an impromptu dinner. I used olive oil instead of vegetable oil, and not having any buttermilk on hand I mixed 1/4 cup plain yogurt with 1/2 cup soy milk. In addition to salt and pepper, I added garlic salt and paprika. Delicious!

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3 users found this review helpful

Reviewer:

missdevon

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Atlanta, Georgia, USA

Reviewed: Dec. 23, 2009

It was okay, but I made again and subbed the oil with butter, and the water with chicken broth, and I had a five star gravy!

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7 users found this review helpful

Reviewer:

TERRIS911

Cooking Level: Expert

Living In: Troy, Ohio, USA

Reviewed: Feb. 26, 2012

With the following changes, this made a nice gravy: Used butter, not oil, a (half of a large) Vidalia onion, mostly seasoned flour (leftover from breading chicken) for more flavor, chicken broth, not water, and added a little honey while cooking the onions. A nice, creamy, very onion-y gravy.

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1 user found this review helpful

Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: Mar. 2, 2009

I was hoping for a little more flavour from this. Also I found the directions a bit confusing where it says add the oil and then later says add the remaining oil. I used all the oil to fry the onions and then added the flour straight in without removing the onions. Then I let it go on a very low heat for 15 minutes before adding the buttermilk and water. I think a few changes might give me what I was hoping for. I'm planning to try this again and use butter instead of oil and add in some garlic and onion powders. Thanks for letting me try.

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5 users found this review helpful

Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

Reviewed: Sep. 14, 2005

It was a little bland, but it was a good addition to Carmelized Onion Pork Tenderloin. I added a little brown sugar to sweeten it up. If you can, be sure to use sweet onions in this recipe. For those of you wondering where the sour cream is, it isn't an actual ingredient, its the flavor that comes from the buttermilk. It tastes like sour cream. Its basically a sour and creamy gravy with onion.

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11 users found this review helpful