Buttermilk is milk that has been purposefully fermented by an acidic bacteria. It has a slightly sour taste and is used in recipes and to drink. Some lactose-intolerant people can tolerate buttermilk because a large part of the lactose in the milk is fermented. Gravy is a saucy liquid that can add robust and/or complementary flavors to certain foods. Buttermilk gravies are tasty additions to many meat and poultry dishes.
Things You'll Need
1 tbsp. flour
1 bouillon envelope, flavored according to your dish
1 cup of hot water
¼ cup buttermilk
2-cup measuring cup
Mix the flour, bouillon and water in the measuring cup with a fork.
Pour the mixture into a skillet heated on medium-high until the mixture boils.
Boil one minute, stirring constantly.
Remove from the heat.
Stir in buttermilk until the mixture has a uniform consistency.
Serve over meat and/or starch of your choice.
Use this gravy over chicken and rice or meat and potatoes. To make thick gravy, substitute cornstarch for the flour and stir in the measuring cup until there are no lumps.