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Baker's Southern Style Old Country Gravy

Updated on January 12, 2012

Looking for that topping on your next meal with your fried chicken, veal or venison, or pork chops, but don't know what kind of gravy to set off the flavor properly? Well as a chef, I constantly experiment with new forms of sauces, gravies, dressings, and glazes that could make that next dish the next great hit on the customers plate. This form of gravy uses an original country recipe and fused with a modern flare and jazz that will make you want to pour it over everything!

-Serves 25 Portions-

*For Gravy mixture

1 Half Gallon heavy cream
1 Pint Half & Half
1 Tbl chicken base
5 thinly sliced pieces Applewood Bacon (Save 1 tsp bacon grease)
8 oz Roasted red pepper (Diced)
8 oz baby peas
6 oz basil (chopped)
1 oz salt
1 oz black pepper
1 oz Cayenne Pepper


1 cup Unsalted Butter
1 cup flour Flour

Preparation for Gravy:

1). On a sautée pan, cook off bacon on medium heat for fifteen minutes or until very crispy. Remove from heat and pan. Let dry on plate with paper towel. Make sure to save the bacon fat for the gravy mixture.
2). Take all the rest of mixture and place on low heat in a pot for twenty minutes, stirring constantly..
3). Now it's time to make the rue, so grab another sautée pan and get your ingredients ready.
4). Melt down butter on low heat for five minutes. Take off heat and pour flour slowly stirring constantly as not to let rue acquire lumps.
5). After gravy mixture has reschedule a boil, remove from heat, waiting two minutes, then begin to slowly mix rue with cream mixture, stirring until it has become desired thickness.
6). Serve.

Now you have Baker's Old country style gravy with that special flavorful twist. Explore the different possibilities of dishes you can place your new gravy on, I guarantee you won't be disappointed in most selections. Have a fun time and thank you for checking out this recipe.


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    • BakerRambles profile image

      BakerRambles 3 years ago from Baltimore, MD

      Small peas from a pod, typically found frozen or in cans. You can also get them fresh from Whole foods or a similar vendor.

    • profile image

      bbwells 3 years ago

      What is baby peas?

    • BakerRambles profile image

      BakerRambles 6 years ago from Baltimore, MD

      No problem, thank you for wanting to check it out.

    • hazelwood4 profile image

      hazelwood4 6 years ago from Owensboro, Kentucky

      This southern style gravy sounds so delicious! Thank you for sharing!

    • BakerRambles profile image

      BakerRambles 6 years ago from Baltimore, MD

      No Problem, I'm very glad you understand the importance of gravy. :)

    • poetvix profile image

      poetvix 6 years ago from Gone from Texas but still in the south. Surrounded by God's country.

      OK, I have to try this. Being from the south, I take gravy very seriously as it's a staple. I love it from country peppered to tomato to red eye. Thanks bunches for a new twist on an old favorite.

    • BakerRambles profile image

      BakerRambles 6 years ago from Baltimore, MD

      No problem, it's ok to eat extra calories when your day is brightened by the greatness of your meal.

    • BakerRambles profile image

      BakerRambles 6 years ago from Baltimore, MD

      Oh yes, biscuits and gravy go perfect with this type of gravy, I hope you have fun, everyone should enjoy it.

    • BakerRambles profile image

      BakerRambles 6 years ago from Baltimore, MD

      Just divide it down in accordance, but yes it is truly an amazing gravy to put on anything you want. Thank you for the compliment.

    • profile image

      Arlene V. Poma 6 years ago

      25 portions? But there's only two at my home! Yes, we would be eating this gravy with everything. Thanks for the Hub. Voted up and everything else.

    • Ardie profile image

      Sondra 6 years ago from Neverland

      Mmmm the only thing better than gravy is BACON! Nicely done hub Mr Baker :) I will use this recipe when its MY turn to make the biscuits and gravy for the family breakfast at my MIL's.

    • Just Ask Susan profile image

      Susan Zutautas 6 years ago from Ontario, Canada

      Wow this looks good. Maybe a bit fattening but I am sure well worth all those extra calories. I'll be trying this soon. Thanks for sharing this recipe.


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