Categories: Breakfast

Ingredients

• 4 tablespoons butter
• 1/2 cup diced yellow onion
• 1 teaspoon minced fresh thyme
• 1/3 cup flour
• 1 quart whole milk
• 1/2 teaspoon poultry seasoning
• 1/8 teaspoon dried sage
• 1 1/2 teaspoons salt
• 1/2 teaspoon coarse ground black pepper
• Dash nutmeg
• 2 teaspoons Worcestershire sauce
• Dash Tabasco sauce

Directions

1. Melt the butter in a large sauté pan over medium heat. Add the diced onion and fresh thyme and sauté lightly for 3 minutes. Onions should begin to soften.

2. Add the flour and stir in with a wooden spoon to make a roux. Cook the roux for 2 minutes, stirring often. Add the milk, poultry seasoning, sage, salt, black pepper and nutmeg and whisk thoroughly. Bring the mixture to a simmer, stirring frequently.

3. Stir constantly as the mixture thickens enough to coat the back of a spoon. Remove the pan from the heat and stir in the Worcestershire sauce and Tabasco. Taste and adjust your seasonings if necessary.

4. Serve over Buttermilk Biscuits. Makes 5 cups of gravy.

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