In the Deep, Deep South they love preparing this gravy with their fried chicken. It was also often prepared for a hearty breakfast and spooned over hot biscuits. For nonchicken use, prepare the gravy with bacon fat in place of the chicken frying fat, and substitute chicken stock for the milk.
Makes about 2 cups
2 tablespoons bacon fat or fat from frying chicken (yesterdays post)
1 cup finely diced onion
2 large cloves garlic finely minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons dried thyme
1 tablespoon all-purpose flour
1 pound tomato, fresh or canned, peeled, seeded, and chopped into 1/3-inch pieces
(about 3/4 cup)
1/2 cup milk
1/2 cup heavy cream
Heat the bacon or chicken-frying fat in a heavy nonreactive skillet, and add the diced onion. Saute' over medium-high heat for 5 minutes, stirring often. Add the garlic, 1 teaspoon of the salt, the freshly ground black pepper, and thyme, and cook for another 5 minutes. Sprinkle the flour over and cook, stirring well, for another 2minutes. Stir in the chopped tomato and the remaining 1/2 salt, and cook 5 minutes longer. Slowly stir in the milk and heavy cream and bring to a simmer. Simmer gently for 5 minutes. Taste carefully for seasoning, adding more salt and pepper as needed.