Vampire Killer White Country Gravy

Chef Tony Reed

Servings

10

Prep Time

5 minutes

Cook Time

10 minutes

Cuisine

American

Category

Easy

Good gravy starts with a great roux — and gets even better with Spiceology Vampire Killer. This white country gravy from Chef Tony Reed is the kind of versatile, crowd-pleasing sauce that belongs on biscuits, chicken, potatoes, and just about anything else you put in front of it. Garlic, parmesan, and a deeply savory base: pour it on and ask questions later.

Vampire Killer White Country Gravy

Ingredients

  • 1/4 cup Clarified Butter
  • 1/4 cup Flour
  • 2 cups Milk, Whole, warm
  • Salt to taste
  • Spiceology Vampire Killer to taste
  • Black Pepper, Ground to taste

Directions

  1. In a medium pot on medium heat, create a roux by combining the clarified butter and flour.

  2. Once the roux begins to smell slightly "nutty" slowly add the milk in stirring with a whisk to incorporate the roux into the milk.

  3. Bring to a simmer and allow to thicken to "nappe".

  4. Season with Salt, Black Pepper and Spiceology Vampire Killer.

  5. Serve immediately.
Recipe Products
Blend

Vampire Killer Garlic Parmesan Seasoning

Key Ingredients

Mushroom Powder, White Vinegar Powder, Nutritional Yeast Flakes, Garlic Granules, Parmesan Cheese Powder