Gritty Buttermilk Gravy

I make gravy at the restaurant where I work. One week, I made a great buttermilk brown gravy. The next week, I tried to replicate it and the end product was very gritty and grainy. Does anyone have any insight into why this happened? I added it with my other liquid (heavy cream) after I browned my roux.

I know I can make smooth buttermilk gravy, I just don't know what caused it to get gritty like that. Thanks!

I use 2 pounds of flour, 2 pounds of butter, 1.5 gallons of cream, and 1.5 gallons of buttermilk.

I make a brown roux, add onions, let them caramelize, then I start adding warm milk and room temperature buttermilk. I let it sit on the burner to heat up and thicken. It will get less gritty as it thickens but the grittiness never went away the second time.

Edit: Added more clarity to process.

buttermilk gravy

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Gritty Buttermilk Gravy - Well-done Beef Steak and Vegetables on Plate

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How do you fix gritty gravy?

Instead, you need to make a paste of roughly equal parts flour and softened butter, mashing them together until completely smooth, then whisk this paste into the gravy a tablespoon or two at a time, until the gravy has thickened appropriately.

Why is my roux gritty?

Cook roux over medium-low heat and stir constantly to prevent scorching. High heat will burn a roux, making it grainy and off tasting.

Can you use buttermilk to make white gravy?

This white buttermilk gravy is the perfect compliment to delicious, fresh country style biscuits. Using the fat from cooking bacon, this recipe is not the healthiest but is full of flavour. So if you are cooking up some bacon for breakfast, reserve the fat in the pan and make some delicious white gravy.

How do you fix separated gravy?

If your gravy is broken and not emulsified, Shannon suggests starting a roux of a tablespoon butter and a tablespoon flour in a fresh pan. Slowly add the broken gravy, a little at a time, until it's all incorporated and smooth.

BEST BUTTERMILK SAUSAGE GRAVY -- CAST IRON WEDNESDAY

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