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A rich and peppery Southern classic, this simple white gravy is made from a flavorful roux and whole milk. Perfect for smothering biscuits, chicken-fried steak, or mashed potatoes, it's the ultimate comfort food sauce ready in just 10 minutes.
For 4 servings
Create the Roux
Build the Gravy
Thicken and Season
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A rich and peppery Southern classic, this simple white gravy is made from a flavorful roux and whole milk. Perfect for smothering biscuits, chicken-fried steak, or mashed potatoes, it's the ultimate comfort food sauce ready in just 10 minutes.
This southern recipe takes 10 minutes to prepare and yields 4 servings. At 206.55 calories per serving with 4.93g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or side.
Crumble and brown 1/2 pound of breakfast sausage in the skillet first. Remove the sausage with a slotted spoon, leaving the drippings in the pan. Use the drippings in place of butter to make the roux, then stir the cooked sausage back into the finished gravy.
Add 1/2 teaspoon of dried sage or thyme to the roux along with the flour for a fragrant, herbaceous flavor that pairs well with poultry.
For a bit of heat, add 1/4 teaspoon of cayenne pepper or a few dashes of your favorite hot sauce to the finished gravy along with the salt and pepper.
The whole milk used in this gravy is a good source of calcium, which is essential for building and maintaining strong bones and teeth.
The combination of fats from the butter and carbohydrates from the flour provides a quick source of energy for the body.
One half-cup serving of this cream gravy contains approximately 210-230 calories, primarily from the fat in the butter and milk, and carbohydrates from the flour.
Cream gravy is a rich, indulgent comfort food and is best enjoyed in moderation. It is high in saturated fat and sodium. While milk provides some calcium, it's not considered a health food.
Lumps usually form when the milk is added too quickly or is too cold, causing the flour to clump. To prevent this, add the milk gradually while whisking constantly. To fix lumpy gravy, you can pour it through a fine-mesh sieve or give it a quick blend with an immersion blender.
Yes, you can make a gluten-free version. Substitute the all-purpose flour with an equal amount of a gluten-free all-purpose flour blend. Cornstarch can also be used, but the method is different: mix 2 tablespoons of cornstarch with 1/4 cup of cold milk to make a slurry, then whisk it into the remaining simmering milk.
Whole milk provides the richest flavor and creamiest texture. You can use 2% milk, but the gravy will be less rich. Skim milk is not recommended as it can result in a thin, watery gravy. Plant-based milks can be used, but they will significantly alter the flavor.