Sawmill gravy from Big Food Big Love: Down-Home Southern Cooking Full of Heart from Seattle's Wandering Goose (page 52) by Heather L. Earnhardt

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Notes about this recipe

  • Rutabaga on January 22, 2017

    This gravy is perfect for biscuits and gravy, but beware - made as directed, it is quite spicy! I added only one tablespoon of hot sauce (rather than the three called for), and while my sauce wasn't one of the ones suggested in the recipe, this was enough to give the gravy a fair amount of heat. It was good for the adults, but unfortunately too spicy for my five-year-old. In future, I'd add only a few drops of hot sauce, tasting as I go.

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