This recipe for the most delicious velvety sauce gravy of your life comes from chef Erick Williams of Virtue Restaurant in Chicago. His secret? He browns the sausage in the pan to build the base ...

Assembling it the night before will give the bread cubes time to soften and soak up some of the custard base. Serve with a bowl of thick sausage gravy on the side. The pudding, without the gravy ...

There are many similarities, and one significant difference, between country and sausage gravy. Both sauces use milk as a liquid base and flour as a thickener, but the real kicker is where each ...

Odds are good that you’ve already been making this particular popular base and didn’t know it even had a name. Well, it does. And it’s name is mirepoix. Mirepoix is the popular French term ...