Cream Gravy
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
3 steps. 8 minutes total.
- 1
Step 1
- a.Create the Roux
- b.In a medium skillet or saucepan, melt the butter over medium heat until it's fully liquid and bubbling slightly.
- c.Sprinkle the all-purpose flour over the melted butter and immediately begin whisking to form a smooth, thick paste. This is your roux.
- d.Continue cooking the roux, whisking constantly, for about 2 minutes. This cooks out the raw flour taste. The roux should be a pale, blonde color and smell slightly nutty.
- 2
Step 2
- a.Build the Gravy
- b.While whisking vigorously, slowly pour in about half a cup of the room temperature milk. The mixture will seize up and become very thick; this is normal.
- c.Continue whisking until the paste is smooth and free of lumps.
- d.Gradually stream in the remaining milk while continuing to whisk. This slow addition is key to a perfectly smooth gravy.
- e.Increase the heat slightly to bring the gravy to a gentle simmer, stirring often to prevent it from scorching on the bottom.
- 3
Step 3
- a.Thicken and Season
- b.Once simmering, reduce the heat to low and let it cook for 3-5 minutes, stirring frequently, until the gravy has thickened to your desired consistency. It should coat the back of a spoon.
- c.Remove the skillet from the heat. Stir in the salt and a generous amount of freshly cracked black pepper.
- d.Taste the gravy and adjust the seasoning as needed. Serve immediately while hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic Southern flavor, use bacon drippings or sausage grease instead of butter. This adds a savory, smoky depth.
- 2A whisk is your best friend for making gravy. It's far more effective at preventing lumps than a spoon or spatula.
- 3If your gravy is too thick, whisk in a splash more milk until it reaches the right consistency. If it's too thin, let it simmer for a few more minutes to reduce.
- 4Don't be shy with the black pepper! A bold, peppery kick is the hallmark of a classic cream gravy.
- 5To make ahead, let the gravy cool completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little milk to thin it out as it will have thickened considerably.
Adapt it for your goals.
Sausage Gravy
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.
Herbed Cream GravyHerbed Cream 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.
Spicy Cream GravySpicy Cream Gravy
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.
Why this is on our healthy list.
Source of Calcium
The whole milk used in this gravy is a good source of calcium, which is essential for building and maintaining strong bones and teeth.
Provides Energy
The combination of fats from the butter and carbohydrates from the flour provides a quick source of energy for the body.
Frequently asked questions
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.