Gravy is a no-brainer with biscuits, especially at blow-it-out Southern spots like Big Bad Breakfast. And while chef John Currence’s sausage gravy more than gets that job done, there’s another gravy that deserves your time: tomato. The taste is equal parts tomato-soup comfort food and red-eye-gravy coma-maker. Think soup, but make it sauce; ketchup, but make it classy. And it plays all the roles, whether you’re looking for some zing on your eggs and hash browns or you need a dunker for your turkey club wrap. When you want to cook with love, say it with gravy.
Best Condiment
