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I think that's the main difference, white gravy has a ton of flour added to it as a thickening agent and it just makes it feel like wet bread. Brown gravy is really the same "left over pan juice" concept, it's just far smoother in consistency and largely relies on gelatin or similar to make it a bit more viscous.
It's also probably more so what you're putting it on. Brown gravy just seems to complement meat far more than white gravy does, in my opinion. Probably again that large amount of flour in white gravy just making it feel like a paste over a sauce.
You need to eat gravy made by someone cultured, you just described the “white person taco night” version of country gravy, and it’s a sad shame… because I’ve had country gravy with far more flavor than brown gravies. It’s all in the seasoning and measurements. If you’re measuring anything, you’re doing it wrong.