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Creamy Bourbon Sauce

creamy bourbon gravy

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Creamy Bourbon Sauce
5th March, 2017

This is a simple gravy to go with Southern Fried gravy made with the left over seasoned flour and the chicken juices

You'll never throw away the seasoned flour again


  • Left over chicken fat & juices from southern fried chicken
  • 1 heaped tbsp reserved flour mixture
  • 50ml Bourbon
  • 50g Butter
  • 200 mls Milk


    Lets not throw those wonderful chicken juices away.

    Pour out some of the fat and then add the bourbon to the pan and deglaze, scrapping at the crispy bits to loosen

    Add the butter and begin to melt

    Add a tablespoon of the flour mix and give a good stir, cooking the flour

    Gradually add the milk and keep pouring and stirring until the gravy is smooth and thick. If too thick, loosen a tad with more milk

    Pass through a seive into a small sauce pan and keep warrm

    Heat through when ready to serve